This is summer comfort food at its most delicious. With the abundance of corn and tomatoes, polenta with roasted tomatoes is a quick and easy recipe for hot summer nights.
Once you make this, you will put it on the repeat list during summer time.
Let’s start with the main ingredients:
- Cornmeal
- Parmigiano Reggiano Cheese (not a must but certainly recommended)
- Corn on the cob
- Small tomatoes (any type will do)
- Red bell pepper
- Parsley
Furthermore, you will need: milk, butter, garlic, olive oil, salt & pepper.
Let me tell you the cooking steps you’ll need to make
Roast a combination of small tomatoes and red bell peppers. Cut the tomatoes in half and the bell pepper in strips. Transfer them onto a baking sheet, sprinkle with olive oil, salt and pepper and add 1-2 minced cloves of garlic or use garlic paste (my favorite). Mix all and transfer baking sheet into a 450 degrees F oven.
Prepare the corn on the cob, by boiling it in water or roasting it on the grill. I personally prefer boiling it in water. When done, cut the kernels off the cob.
Make the polenta. Not too long ago I posted a recipe of Creamy Cheesy Polenta, which outlines the detailed steps. It comes down to bringing water and milk and salt to a simmer, add the cornmeal and cook according to directions. Add cheese and butter, salt and pepper. For this recipe we will add fresh corn to emphasize freshness and summer feel.
Serve the Polenta with Roasted Tomatoes on a plate. The Polenta is the base, with some fresh kernels sprinkled on top. The tomato-pepper mix will go on top, and chopped parsley as a garnish.
Look how delicious this is. I am getting hungry again, just looking at it.
Polenta with Roasted Tomatoes
Ingredients
Roasted tomatoes
- 1 pound small tomatoes halved
- 1 red bell pepper cut in strips
- 2 tablespoons olive oil
- 1 clove garlic (NOTE 1) minced
- salt & pepper
Polenta
- 1 corn on the cob
- 1 cup milk
- 1/2 cup cornmeal coarse
- 2 ounces Parmigiano Reggiano cheese grated
- 1 tablespoon butter
- salt & pepper
Garnish
- parsley finely chopped
Instructions
Roasted tomatoes
- Preheat the oven to 450 degrees F.
- Wash the tomatoes and cut them in half or quarters, depending on the size.
- Wash the bell pepper, remove the core and cut them in strips. All sizes will do, but think about how you want your dish to look; whether you prefer long strips or shorter ones.
- Place tomatoes and peppers on a baking dish, add salt, pepper, garlic and olive oil and mix until tomatoes and pepper strips are well coated.
- Bake in oven for about 20 minutes.
Corn on the cob
- While the tomatoes are baking, bring water and salt to a boil in a pan big enough to 'house' a corn on the cob.
- Clean the corn and cook it in the boiling water for about 10 minutes.
- When the corn in slightly cooled, cut the kernels off the corn
Polenta
- In a saucepan, bring water and milk and salt to a simmer. Add cornmeal and turn down the head to low.
- Whisk frequently until the cornmeal thickens. Cook as directed on the packaging. (cooking time may depend on the type of cornmeal you use). (NOTE 2)
- Add the cheese and butter. Stir until well-mixed and melted.
- Season to taste with salt and pepper.
Serve dish.
- Mix almost all corn kernels with the polenta.
- Divide polenta over 2 plates and spread a little bit. Sprinkle with some kernels.
- Transfer tomato-bell pepper mix over the polenta and garnish with chopped parsley.
Notes
- Instead of fresh garlic, you can use garlic paste. 1 tablespoon of garlic paste equals 1 clove.
- When you cook the polenta and the end-result is too thick, add a little bit of milk or water to create a thickness to your liking.
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