Double Corn Polenta with Fresh Herbs and Marinated Cherry Tomatoes

1 cup yellow corn polenta

2 cups milk

3 cups water

1/2-3/4 cup grated parmesan cheese

2 Tbsp butter

2 cups frozen corn or 2 ears fresh sweet corn (cut off the cob)

1/4 cup chopped parsley

1/4 cup chopped chives

1/4 cup chopped basil

1 pint cherry tomatoes, halved

1/4 cup olive oil

Kosher salt and fresh cracked pepper


Combine the tomatoes and olive oil together in a small bowl with a pinch of salt and pepper.  Set aside to marinate.  In a large pot, combine the milk and water and bring to a boil.  Slowly add the polenta, whisking constantly to avoid clumping.  Bring mixture to a boil, whisking frequently.  When the polenta boils, reduce to a simmer and continue to whisk.  Cook until the polenta is cooked and creamy, but not too stiff.  Add the corn and butter and combine.  Remove from the heat and stir in the parmesan cheese.  Add the fresh herbs and season to taste with salt and pepper.  Serve immediately topped with the marinated tomatoes.

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