For the Polenta:
- 5 cups Water
- 1 cup Cornmealcoarsely ground or polenta
- 1 cup Cornfresh or frozen
- ½ cup Parmesan cheesegrated
- 2 tbsp Butterunsalted
- 1 tsp Black pepperground
- ½ tsp Salt
For the Salad:
- 2 medium Red bell pepperand/or yellow bell peppers, halved
- 2 cups Cherry tomatoeshalved
- 3 tbsp Olive oilextra-virgin, divided
- 1 tbsp Red wine vinegar
- ½ tsp Salt
- 2 tbsp Herbsfresh , chopped , such as basil, mint and/or tarragon
Sweet Corn Polenta and Tomato Salad
This Sweet Corn Polenta and Tomato Salad is your recipe for lunch, this weekend! Great if you’re having guests because this dish is tasty and filling and satisfies even the pickiest of eaters!
A delicious, freshly made, Spanish polenta with sweet corn and Parmesan cheese and topped with a tangy, vinegar, tomato, bell pepper and fresh herb salad. Everyone is going to love this one!
To make Sweet Corn Polenta and Tomato Salad, you will need the following ingredients:
So, how to make Sweet Corn Polenta and Tomato Salad?
Steps to make Sweet Corn Polenta and Tomato Salad
1 | Prepare polenta | 50 |
In a large saucepan, bring water to a boil then reduce heat to low and gradually add cornmeal or polenta, stirring constantly to prevent clumping. Cook, stirring occasionally, for 50-60 minutes, until the polenta is creamy and reduced to about 4 cups. | ||
2 | Add vegetables | 5 |
Add corn, Parmesan cheese, butter, pepper and salt and continue cooking while stirring occasionally, for another 5 minutes, until the cheese is melted and the corn is tender. | ||
3 | Prepare baking dish and cool polenta | 1h |
Grease a 9x13-inch baking dish with cooking spray. Pour the cooked polenta mixture into the baking dish and cool for about 1 hour, until room temperature. | ||
4 | Refrigerate polenta | 2h |
Cover the baking dish, loosely with plastic wrap and refrigerate for about 2 hours up to 1 full day, until firm. | ||
5 | Prepare broiler and broil peppers | 10 |
Position a rack in the upper third of the oven and preheat the broiler to high. Place peppers, cut-side down, on a baking tray and broil, rotating once, for 4-6 minutes, until softened and lightly charred. | ||
6 | Steam peppers | 10 |
Transfer to a bowl and cover with plastic wrap. Allow to sit and steam for 10 minutes. | ||
7 | Remove skins | 3 |
Using your fingers, rub off the blistered skin and discard. Roughly chop into pieces. Place in a medium-sized mixing bowl. | ||
8 | Add tomatoes and seasoning | 2 |
Add tomatoes and combine with 2 tablespoons oil, vinegar and salt. | ||
9 | Reheat broiler and prepare polenta for broiling | 5 |
Position a rack in the upper third of the oven and preheat the broiler to high. Cut the cooked polenta into 12 square slices and arrange on a baking sheet. Brush with remaining 1 tablespoon oil, on both sides. | ||
10 | Broil | 5 |
Broil, turning once, for 3-5 minutes, until golden brown. | ||
11 | Serve | |
Serve polenta with tomato salad on a serving plate and garnish with fresh herbs. | ||
Recipe Reviews
I like corn so might as well make it, never tried it in combination with tomatoes.
This took way too long to make but at least the taste was good.
I was looking for something healthier than the usual stuff and found this gem, perfect for my diet can't wait to try this tomato and polenta salad tonight.
Such lively colors, that alone made want to try it.
Well done on this one Beth, 5 stars from me to you so far I love everything you make on this website.
The addition of the cheese really brings the best out of it cheese and corn are legit the best combo.
This was actually really good, thank you!
It is almost ready, in the oven at the moment, can't wait for it!!
Lately I find myself cooking dishes with polenta, don't know why, a couple of days ago I made the grilled sausage with polenta, it was really good so if you like this i'd recommend the sausage polenta too.
Thanks a lot for the great recipe
Thank you! Approved!
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