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Fresh Corn Polenta with Sautéed Cherry Tomatoes

Karen Palmer
  • 25 minutes
  • Serves

INGREDIENTS

2 pints

Cherry tomatoes

2 cups

Corn, fresh

2

Garlic cloves

1/4 cup

Herbs, mixed fresh

1

Tomatoes

1 cup

Polenta or corn grits, coarse

1

Polenta

1/4 tsp

Black pepper, freshly ground

1 1/2 tsp

Kosher salt

1/2 tsp

Red pepper flakes, dried

3 tbsp

Olive oil, extra-virgin

2 tbsp

Butter, unsalted

2 tbsp

Parmigiano-reggiano cheese

3 cups

Water