Double Corn Polenta With Marinated Tomatoes



  1. Combine the tomatoes, olive oil, and a pinch of salt and pepper in a small bowl. Set aside to marinate.  
  2. In a large pot, combine the milk and water and bring to a boil.  
  3. Slowly add the polenta, whisking constantly to avoid clumping.  
  4. Bring mixture to a boil, whisking frequently.  
  5. When the polenta boils, reduce to a simmer and continue to whisk. Cook until the polenta is cooked and creamy, but not too stiff (about 45 minutes). 
  6. Add the corn and butter and combine. 
  7. Remove from the heat and stir in the parmesan cheese and creme fraiche.  
  8. Add the fresh herbs and season to taste with salt an