Ingredients
Polenta
3 cups water
2 TBS Unsalted butter
1 tsp Kosher salt
1 cup coarse polenta or corn grits
2 cups fresh corn kernels ( 2 med ears of corn)
Tomatoes
3 TBS extra virgin olive oil
2 garlic cloves, very finely chopped
1/2 tsp dried red pepper flakes
1/4 cup finely chopped mixed fresh herbs (such as oregano, basil, tarragon and parsley)
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
2 TBS finely grated Parmigiano- reggiano cheese
Preparation
Make the Polenta. Preheat oven to 200 degrees. To a medium saucepan set over medium-high heat, add the water and bring it to a boil. Add the butter, salt, polenta and corn and gently stir until the water returns to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the polenta is thick and smooth, 5 to 7 minutes. Cover the saucepan and transfer to oven to keep warm.
Make the tomatoes: To a large skillet set over high heat, add the olive oil, tomatoes, garlic and red pepper flakes. Cook until the tomatoes burst, 5 to 6 minutes. Stir in the herbs and cook until fragrant, about 2 minutes. Season with salt and black pepper.
Divide the polenta among 4 bowls and top with the sauteed tomatoes. Sprinkle with the grated Cheese and serve.
