This recipe was created to use up a leftover ear of corn that I grilled one weekend. Adding the slightly smoky grilled corn (which I first cooked with the husk on until it was steamed through, then I peeled back to expose the kernels and get a little color on it) gives this polenta dish wonderful flavor and texture. If you don't have leftover corn, you can cook it under the broiler, giving it a quarter turn every few minutes so there's even blistering on each side (just don't let it burn!).
This polenta is good on it's own, without the relish, for breakfast. In which case I suggest you add a handful of grated cheese, such as Sequatchie Cove's Coppinger.
Polenta with Charred Corn and Tomato Basil Relish
Meanwhile, thinly slice the basil and combine with the tomatoes and cider vinegar. Season with a pinch of salt and allow to stand for 15 minutes.
To serve, fill bowls with generous portions of polenta and top with relish.
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