Name: Sweet Corn Polenta With Bell Pepper & Tomato Salad Recipe
Total time: 5 min
Yield: 12
Cuisine: Swiss

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Serve this simple vegetarian side dish warm or room temperature alongside grilled meats and a stacked summer salad. A flash under the broiler leaves these slices of corn-studded polenta golden on the outside and soft on the inside; an herby, smoky tomato-pepper salad acts like a salsa to be spooned over the top. 

How to make Sweet Corn Polenta With Bell Pepper & Tomato Salad Recipe

Julia Clancy

Crawler

Swiss

<p>Serve this simple vegetarian side dish warm or room temperature alongside grilled meats and a stacked summer salad. A flash under the broiler leaves these slices of corn-studded polenta golden on the outside and soft on the inside; an herby, smoky tomato-pepper salad acts like a salsa to be spooned over the top. </p>

Water

Coarsely ground cornmeal or polenta

Corn,  fresh or frozen

Grated Parmesan Cheese

Unsalted butter

Ground pepper

Salt

Medium red and/or yellow bell peppers,  halved and seeded

Cherry tomatoes halved

Extra Virgin Olive Oil,  Divided

Red wine vinegar

To prepare polenta:bring water to a boil in a large saucepan. Reduce heat to low and gradually add cornmeal, whisking constantly to prevent clumping. Cook, stirring occasionally, until the polenta is creamy and reduced to about 4 cups, 50 to 60 minutes. (if the mixture is too stiff, loosen with 2 tablespoons water.).

step 1

Add corn, parmesan, butter, pepper and salt. Cook, stirring occasionally, until the cheese is melted and the corn is tender, about 5 minutes. Coat a 9-by-13-inch baking dish with cooking spray. Pour in the polenta and let cool to room temperature, about 1 hour. Loosely cover with plastic wrap and refrigerate until firm, about 2 hours or up to 1 day.

step 2

To prepare salad:position a rack in upper third of oven; preheat broiler to high. Place peppers cut-side down on a baking sheet. Broil, rotating the pan once, until softened and charred, 4 to 6 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Rub off the blistered skin and coarsely chop the peppers. Combine with tomatoes, 2 tablespoons oil, vinegar and salt in a medium bowl.

step 3

Position a rack in upper third of oven; preheat broiler to high. Cut the polenta into 12 squares and place on a baking sheet. Brush both sides of the polenta with the remaining 1 tablespoon oil. Broil, turning once, until golden brown, 3 to 5 minutes per side.

step 4

To serve:arrange the polenta and tomato salad on a large serving platter; top with herbs.

step 5

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