Sweet Corn Polenta and Tomato Salad

Spanish Corn Polenta
Spanish Corn Polenta
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For the Polenta:
5 cups Water
1 cup Cornmeal coarsely ground or polenta
1 cup Corn fresh or frozen
½ cup Parmesan cheese grated
2 tbsp Butter unsalted
1 tsp Black pepper ground
½ tsp Salt
For the Salad:
2 medium Red bell pepper and/or yellow bell peppers, halved
2 cups Cherry tomatoes halved
3 tbsp Olive oil extra-virgin, divided
1 tbsp Red wine vinegar
½ tsp Salt
2 tbsp Herbs fresh , chopped , such as basil, mint and/or tarragon

Nutritional information

  • For the Polenta:

  • For the Salad:

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:

Ingridiens for Sweet Corn Polenta and Tomato Salad

So, how to make Sweet Corn Polenta and Tomato Salad?

Steps to make Sweet Corn Polenta and Tomato Salad


Prepare polenta


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.


Add vegetables


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.


Prepare baking dish and cool polenta


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.


Refrigerate polenta


Cover the baking dish, loosely with plastic wrap and refrigerate for about 2 hours up to 1 full day, until firm.


Prepare broiler and broil peppers


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.


Steam peppers


Transfer to a bowl and cover with plastic wrap. Allow to sit and steam for 10 minutes.


Remove skins


Using your fingers, rub off the blistered skin and discard. Roughly chop into pieces. Place in a medium-sized mixing bowl.


Add tomatoes and seasoning


Add tomatoes and combine with 2 tablespoons oil, vinegar and salt.


Reheat broiler and prepare polenta for broiling


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.




Broil, turning once, for 3-5 minutes, until golden brown.



Serve polenta with tomato salad on a serving plate and garnish with fresh herbs.

There is nothing not to crave with this Sweet Corn Polenta and Tomato Salad. Try it for yourself and let us know if you prefer a different pairing option for your homemade polenta. Share your stories with us and tag #cookmerecipes online and in your own pictures.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Recipe Reviews

Average Rating:
Total Reviews: 11
Dana Hare

I like corn so might as well make it, never tried it in combination with tomatoes.

Flora Ollivier

This took way too long to make but at least the taste was good.

Yaretzy Wig

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.

Lindsay Caracoza

Such lively colors, that alone made want to try it.

Carsyn Stuckel

Well done on this one Beth, 5 stars from me to you so far I love everything you make on this website.

Gretchen Takaki

The addition of the cheese really brings the best out of it cheese and corn are legit the best combo.

Kaya Streyle

This was actually really good, thank you!

Natalya Longo

It is almost ready, in the oven at the moment, can't wait for it!!

Samira Weener

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.

Jaylyn Sawatzky

Thanks a lot for the great recipe


Thank you! Approved!

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