Fresh Corn Polenta with Vegetables
Polenta, a corn-based dish similar to grits, makes a creamy, buttery base for fresh, flavorful veggies in this dish. Instead of packaged polenta, learn to make it from scratch with fresh corn!
Serves: 4Prep: 30 minutesCook: 20 minutesTotal: 50 minutesDifficulty: Easy
- 8 ears corn
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 tablespoons butter
- 2 teaspoons fresh parsley, chopped
- 3 tablespoons olive oil
- 2 cups cherry tomatoes
- 2 zucchinis, quartered and sliced
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon paprika
- 1 clove garlic, minced
- 3 tablespoons fresh basil, chiffonade
- Remove kernels from corn cobs. In medium pot, cover corn and salt with water. Bring to boil, reduce heat to low and cover. Simmer 8 minutes.
- Strain corn and discard water. In food processor, process corn and pepper until smooth. Place corn back into pot; add butter and parsley. Cook over low heat until butter is completely melted.
- In large skillet over medium heat, cook together olive oil, cherry tomatoes and zucchini 5-7 minutes, until tomatoes are wilted. Stir in red pepper flakes, paprika and garlic. Add basil.
- Serve polenta in bowl; top with tomato mixture.