Recipe

Lusciously Fresh Polenta Gratin With Tomatoes Corn And Basil Recipe

	Heatherbudapest / All my dishes 2 years, 3 months ago Another absolute gem from the Fields of Greens cookbook, which I've made for a crowd with rave reviews. Wonderfully fresh flavors of tomato, basil, and corn, with a hint of spice, butteriness, and covered with delectable Parmesan cheese. This isn't a... More Prep:20m Cook:45m Servings:4	Heatherbuda
	fresh fresh simple slow timeconsuming vegetarian

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Ingredients

Polenta (see submitted recipe)

Fresh Tomato Sauce (see submitted recipe)

1 Tablespoon unsalted butter

3 ears of corn, shaved (about 2.5 cups kernels)

salt

3/4 pound tomatoes, cored and seeded

1 tablespoon extra virgin olive oil

pepper

1 cup fresh basil leaves, chopped

1 or 2 jalapeno chilies, seeded and thinly sliced

2 ounces Parmesan cheese, grated, about 3/4 cup

Directions

Make the polenta, and while it's cooling, make the sauce; remove the bay leaf just before assembling the gratin.

Heat the butter in a large skillet and add the corn. Saute over medium heat for 10 minutes, until the corn is tender; season with 1/4 teaspoon salt.

While the corn is cooking, cut the tomatoes into large pieces -- you should have about 1-1/2 cups.

Marinate the tomatoes in the olive oil with 1/4 teaspoon salt and a few pinches of fresh-ground pepper.

Cool the corn and toss with the tomatoes, half the bail, and half the chilies.

Add salt, pepper, and chilies to taste.

Preheat the oven to 375 degrees Fahrenheit.

Pour the sauce into the bottom of a 9x13-inch baking dish, overlapping the triangles slightly; use all of the polenta.

Spoon the vegetables right into the spaces between the polenta triangles, separating the rows as you go.

Sprinkle with the cheese.

Cover and bake for 25 minutes, then uncover and bake for 10 more minutes, until the gratin is bubbly.

Sprinkle on the remaining basil and serve.

Serves four to six.

Tip #1: Taste the corn. If it's tough, add a little water to the skilled; cover and steam until the kernels are plump. If it lacks flavor, add a few pinches of sugar before steaming to sweeten it.

Tip #2: Skip the cheese and use a butter substitute in the polenta and gratin for a vegan-friendly dinner.

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Comments

heatherbudapest 2 years, 3 months ago said:
Directions for making polenta are here: http://www.grouprecipes.com/14795/polenta.html

Directions for making fresh tomato sauce are here: http://www.grouprecipes.com/14938/fresh-tomato-sauce.html

All three of these are from the Fields of Greens cookbook by Annie Somerville of the Greens restaurant.

trigger 1 year, 7 months ago said:
I am going to double this recipe so I can have more the next day.
Michael

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