Let’s Eat: Smoky Corn Farina with Tomato Salad

By Gretchen McKay

Pittsburgh Post-Gazette

In this easy recipe adapted from Sameh Wadi’s “The New Mediterranean Table,” its sweet kernels are paired with creamy, cheesy polenta and a tomato salad.

SMOKY CORN POLENTA WITH TOMATO SALAD

FOR TOMATO SALAD

1pound assorted sizes and colors heirloom tomatoes, cut into wedges

2tablespoons extra-virgin olive oil

1tablespoon champagne vinegar

1small shallot, thinly sliced

Sea salt and freshly ground black pepper

Handful small basil leaves, for garnish

FOR POLENTA

1cup vegetable stock

1cup whole milk

5tablespoons polenta (cornmeal)

2tablespoons unsalted butter, diced

2cups sweet corn kernels

1/2cup grated smoked cheddar cheese

Sea salt

Make salad: In medium bowl, gently toss tomatoes with the rest of the ingredients, except basil, and season with salt and pepper. Set aside.

Make polenta: Combine stock and milk in heavybottomed saucepan. Bring to boil over moderate-high heat, stirring from time to time and being careful not to scorch the milk. Lower heat to moderate, slowly mix in the cornmeal and stir constantly. Continue to cook until polenta thickens and large bubbles appear on the surface, 5 to 10 minutes. Remove from heat and stir in butter, corn kernels and cheese and season with salt.

Spoon polenta into a serving bowl, top with tomato salad, and garnish with a few leaves of basil and some freshly ground black pepper.

Makes 4 to 6 servings.

Adapted from “The New Mediterranean Table” by Sameh Wadi (Page Street, April 2015, $28)