I’ve been trying to make the most of the last of my summer bounty. With beautiful Roma tomatoes and Fresh non-GMO bi-color corn from Talley Farms, I decided to combine some processes for using them together. I have been committed to finding ways to keep the most nutritional value in my fresh produce while cooking and preparing meals. This means using them as close as possible to their natural form.
I used a new procedure for making homemade polenta. Instead of boiling the corn kernels in water, thereby leaking much of their nutritional value out, I used the microwave process for cooking the ears. I then cut off the cooked kernels and simmered the cobs in a small amount of water to create a corn broth. I used this broth to add liquid to the polenta as I processed the kernels into a creamy texture only using as much as was necessary. I added the roasted garlic cloves (mashed with olive oil and salt) and smoked mozzarella cheese to the polenta to finish it off. A little more salt and fresh ground pepper put the final touch. The result was heavenly!
For the tomatoes, I roasted thick slices with whole unpeeled garlic cloves, fresh thyme and olive oil at a low heat oven for 2 hours. This made them tender and robust without drying them out into completely dried tomatoes. I topped the polenta with the tomatoes, added a little more cheese and then baked it. A little drizzle of olive oil and a few sprigs of thyme finished the dish. This makes a terrific side dish for any meal!
I baked the polenta in both an oval casserole dish and an individual size casserole style ramekin to show alternate serving options. It is beautifully served as individual portions if you are having a dinner party. For a crowd, you can make it in a large casserole or use a smaller one for just the family. And if you are only serving 2 or 4, you can use any leftover polenta in my recipe for Chicken Pot Pie with Polenta!
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4 ears fresh corn
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2 cups smoked mozzarella cheese, shredded (divided)
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4-5 roma tomatoes
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4 garlic cloves
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5-6 sprigs fresh thyme, plus more for garnish
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Olive oil
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salt and freshly ground pepper
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Preheat oven to 225°.
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Slice ends off of tomatoes and then slice into 1/2″ slices removing any hard cores. Cover a sheet pan with parchment and place tomatoes, garlic and thyme on pan. Drizzle with 2 tablespoons olive oil. Roast for 2 hours or until tender and wrinkled but not dried out completely. Set aside.
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Set oven to 400°. Cook ears of corn in microwave for 3 minutes per ear on high. Using gloves or oven mitts, cut the root end off the corn at the widest bottom point. Holding the opposite end, shake the ear back and forth until the clean ear of corn is released. Discard the husk and silk.
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Cut the kernels from the ears reserving the cobs. Cut the cobs in half and put them in a saucepan with water covering half way. Simmer on stove for 15 minutes to create a corn flavored broth.
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Place the kernels in a food processor and process until blended and creamy, adding corn broth one spoonful at a time to reach the right consistency.
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Squeeze the garlic cloves out of their peels and mash with a drizzle of olive oil and a sprinkling of salt. Add to the corn mixture along with 1 1/2 cups of shredded cheese. Pulse until mixed thoroughly.
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Spray a casserole or individual ramekins with oil. Fill with polenta. Top with tomatoes in concentric circles or artistic pattern. Top with remaining cheese. Bake for 20 minutes until bubbly and lightly golden around the edges. (less for individual casseroles)
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Serve with a drizzle of olive oil and garnish with a sprig of thyme.
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Tomatoes and polenta can be made a day ahead and refrigerated separately. Assemble and bake as directed before serving.
(click here) for printable recipe