Lusciously Fresh Polenta Gratin With Tomatoes Corn And Basil
From heatherbudapest 16 years ago
- 45 minutes to make
- Serves 4
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. Read more This isn't a fast recipe to make. That said, though, if you're entertaining and you want to make the tomato sauce and polenta ahead, the preparation of the gratin (which I'm describing here) isn't that much work. When you take the time to make it with garden-fresh vegetables, you will be amazed by how flavorful and delicious it is. A wonderful late-summer treat. If you cut corners and use frozen corn and canned tomato sauce and premade polenta, it will probably still be pretty tasty, and could make a quick supper. See less
Ingredients
- polenta (see submitted recipe) shopping list
- fresh tomato Sauce (see submitted recipe) shopping list
- 1 Tablespoon unsalted butter shopping list
- 3 ears of corn, shaved (about 2.5 cups kernels) shopping list
- salt shopping list
- 3/4 pound tomatoes, cored and seeded shopping list
- 1 tablespoon extra virgin olive oil shopping list
- pepper shopping list
- 1 cup fresh basil leaves, chopped shopping list
- 1 or 2 jalapeno chilies, seeded and thinly sliced shopping list
- 2 ounces parmesan cheese, grated, about 3/4 cup shopping list
How to make it
- 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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The Rating
Reviewed by 2 people-
I am going to double this recipe so I can have more the next day.
Michael
trigger
in loved it
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" It was excellent "