Farmers' Market Polenta with Fresh Corn + Tomatoes
You can adjust this recipe, depending on the season, and whatever vegetables you have available to you. To make vegan, omit cheese and substitute olive oil for butter.
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 4
Ingredients
1clovegarlicminced
4cupsfiltered water
1cuppolenta
1tablespoonunsalted butter
1/2cupgrated Romano cheeseplus more to serve
sea saltto taste
black pepperto taste
3tablespoonsolive oil
1cupsugar snap peashalved
1/2cupgreen onionsdiced
1/2cupfresh corn kernels
1/2cuphalved cherry tomatoes
1/4cupfresh basilchopped
1 teaspoon lemon juice
Instructions
In a large sauté pan heat the garlic over low for one minute while stirring almost constantly. Add in the water and bring to a boil.
Then add in the polenta one-third cup at a time, stirring constantly to avoid clumps. Reduce the heat to a simmer and cook uncovered while stirring frequently until water is absorbed and the polenta is softened. Add more water as needed.
Remove from the heat and add in the butter and cheese, and stir to combine. Taste and add salt and pepper as desired. Scoop polenta into a bowl and cover.
Wipe the pan clean and return to the stove. Heat the oil over medium heat and toss in the snap peas, onions, corn, tomatoes and basil. Season with salt and pepper and sauté for about 3 minutes or until vegetables are cooked al dente. Finish with a squeeze of lemon.
Divide polenta into four bowls, top with vegetables and more cheese and black pepper if desired and serve promptly.