Fresh Corn Polenta with Marinated Tomatoes and Basil
By Nat Levin
Tomatoes and corn are the pinnacles of summer produce, and many people think that they are best eaten raw. I, however, like them better after a bit of cooking, when their sweetness and flavor become even more concentrated. United under a shower of fresh basil, these are the generous flavors of high summer, redolent of sun in each bite.
If you’ve never made polenta with fresh corn before, you’ll probably find it more forgiving than the classic cornmeal-based version, and sweeter as well. While I suggest tomatoes here, the polenta would be a great canvas for any kind of seasonal vegetable and herb mélange. To make it more substantial, consider adding a plank of seared halloumi on top or a few chunks of torn mozzarella, stirred in right before you take the polenta off the stove. This recipe serves four people as a starter or two as a main course.
For the tomatoes:
1 pint cherry tomatoes, sliced in half lengthwise
2 large cloves of garlic, crushed
1/2 teaspoon Morton’s kosher salt (1 tsp if using Diamond)
1 teaspoon red wine vinegar
1 teaspoon chili flakes
1/4 cup olive oil
For the polenta:
6 ears of corn, shucked
3 tablespoons unsalted butter
1/2 cup water
1 teaspoon kosher salt
Handful of torn basil leaves
To marinate the tomatoes, combine all ingredients in a medium bowl while you begin to prepare the polenta, or up to four hours in advance of dinnertime.
To make the polenta, use a sharp knife to slice the kernels off each ear into a large bowl. This is easiest to do by standing the corn on its flat base at the bottom of the bowl and carefully running the knife down the base of each kernel, making sure to get as close to the cob as possible. Reserve cobs for soup stock!
Over medium heat, melt 3 tablespoons butter in a Dutch oven or other high-sided, heavy-bottomed pot. Add the corn, 1 teaspoon of salt, and ½ cup of water. Cook for ten minutes, until the kernels begin to split a bit. Use an immersion blender to puree most of the corn – there should still be some texture to the mixture, and the occasional whole kernel. Continue cooking for another 10 – 15 minutes, stirring occasionally, until the mixture has thickened slightly.
Five minutes before the polenta is done cooking, briefly blister the tomatoes in a hot skillet with a splash of olive oil. Serve the polenta in bowls with a big spoonful of tomatoes and a scattering of torn basil leaves. You can also skip cooking the tomatoes and just spoon the marinated tomatoes directly onto the polenta. Either way, make sure you fish out the garlic cloves!
