Sweet Corn Polenta with Herbed Tomato Relish

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A creamy golden base of fresh corn polenta topped with a juicy, herbed tomato relish—this garden-inspired dish is as comforting as it is fresh.

Nothing says summer quite like corn and tomatoes, and this recipe brings both together in the most satisfying way. Polenta, often thought of as winter food, becomes sunshine-bright with fresh sweet corn stirred in. Add a spoonful of tangy tomato relish bursting with herbs, and you’ve got a warm-weather comfort dish that works as a light lunch, a hearty side, or a backyard brunch centerpiece. ☀️👩‍🌾

Ingredients 🛒

For the sweet corn polenta:

• 4 cups water or vegetable broth 💧
• 1 cup yellow cornmeal (or polenta) 🌽
• 1 tablespoon butter or olive oil 🧈
• 1 cup fresh corn kernels (from 2 ears) 🌽
• ½ cup grated Parmesan or pecorino (optional) 🧀
• Salt and black pepper, to taste 🧂

For the herbed tomato relish:

• 1½ cups cherry tomatoes, halved 🍅
• 2 tablespoons finely diced red onion 🧅
• 1 tablespoon olive oil 🫒
• 1 tablespoon red wine vinegar or lemon juice 🍋
• 1 tablespoon chopped fresh basil 🌿
• 1 tablespoon chopped fresh parsley or oregano 🌿
• Salt and black pepper, to taste 🧂

Instructions 🍽️

1. Make the polenta.
Bring the water or broth to a boil in a medium saucepan. Slowly whisk in the cornmeal to avoid lumps, then reduce the heat to low. Cook, stirring frequently, until thickened—about 25–30 minutes. 🥄

2. Stir in the fresh corn.
Add the corn kernels and butter (or olive oil). Cook for 5 more minutes, until the corn is tender. Stir in the cheese, if using. Season with salt and pepper to taste. 😋

3. Make the tomato relish.
While the polenta cooks, combine the tomatoes, red onion, olive oil, vinegar or lemon juice, and fresh herbs in a small bowl. Season to taste with salt and pepper. Let it sit for 10–15 minutes so the flavors can meld. 🥗

4. Serve.
Spoon the creamy polenta into bowls and top generously with tomato relish. Finish with a drizzle of olive oil or extra herbs if you like. ✨

Tips & Variations 🧠

• Fresh from the garden: Use a mix of colorful tomatoes for extra beauty and flavor. If you grow heirlooms, dice them and use them in place of the cherry tomatoes. 🌈🍅
• Make it hearty: Add a fried egg, grilled vegetables, or even sautéed shrimp to turn this into a full meal. 🍳🍤🥒
• Batch-friendly: Polenta thickens as it sits, but leftovers can be sliced and pan-fried the next day for a whole new texture. 🔁🔥

From the Garden Journal 🌼📓

This recipe always reminds me to pause. Like tending polenta at the stove, gardening slows us down and brings us back to the present moment. When I stir fresh corn into a bubbling pot, I’m reminded of summer’s abundance—and the grace that comes with patience, one golden spoonful at a time. 💛🙏

Save & Share 💌

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🔗 Pair this dish with Grilled Zucchini and Eggplant with Herby Marinade or Roasted Eggplant with Garlic Yogurt Sauce for a backyard harvest feast. 🌿🔥