Side Dishescountryliving
Fresh Corn Polenta with Tomato Jam
This height-of-summer side dish features two perennial favorites - corn and tomatoes!
👥 8 Servings⏱️ Prep & Cook: 2h⏳ Prep: 40 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●food processor
- ●knife
- ●skillet
📝 Preparation Steps
1
Make the jam: Heat oil in a medium saucepan over medium heat. Add tomatoes and cook, stirring occasionally, until soft, 3 to ⏱️ 5 minutes. Add garlic, sugar, 1/3 cup basil, and 3 tablespoons balsamic vinegar. Season with salt and pepper. Cook for ⏱️ 15 minutes. Reduce heat to low and add remaining 2 tablespoons basil and remaining tablespoon balsamic vinegar. Cool to room temperature, then refrigerate until thickened, 20 to ⏱️ 30 minutes.
garlic, minced3 cloves
2
Make the polenta: Working over a bowl, cut corn kernels off each cob, then use the dull side of the knife to scrape the milk from the cob by sliding the knife down it. Pulse the corn and corn milk, in batches, in a food processor until broken down but not perfectly smooth, 10 to 12 times.
3
Heat butter and oil in a large skillet on medium-low heat. Add corn puree and cook, stirring occasionally, until the color brightens and the corn smells sweet, 20 to ⏱️ 25 minutes. Add mascarpone and Parmigiano and stir to combine. If the corn is not very sweet, add the agave syrup. Season with smoked salt and pepper. Transfer to a shallow serving bowl; top with tomato jam and garnish with basil.
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