Corn, Peach, Tomato over Grilled Polenta Recipe

Name: Corn, Peach, Tomato over Grilled Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ears corn, shucked; 2 large or 3 small peaches, peeled, pitted, and chopped; 2 medium-large tomatoes, chopped; 1 small red onion, finely chopped; 3 tablespoons flavorful extra virgin olive oil; 1 to 2 tablespoons sherry vinegar (depending on how tart you like your dressingI use 2); 16 to 20 bocconcini (small fresh mozzarella balls); Salt and pepper; 1 tablespoon olive oil; One 1-pound ready-made polenta; 15 to 20 large basil leaves

Servings: persons

5 ears corn, shucked
2 large or 3 small peaches, peeled, pitted, and chopped
2 medium-large tomatoes, chopped
1 small red onion, finely chopped
3 tablespoons flavorful extra virgin olive oil
1 to 2 tablespoons sherry vinegar (depending on how tart you like your dressingI use 2)
16 to 20 bocconcini (small fresh mozzarella balls)
Salt and pepper
1 tablespoon olive oil
One 1-pound ready-made polenta
15 to 20 large basil leaves

1
Stage 1 (15 minutes)
2
Microwave or steam corn until crisp-tender, 3 to 5 minutes.
3
Set aside to cool.
4
Meanwhile, peel and chop the peaches.
5
Put peaches into a strainer set over a large bowl.
6
Chop the tomatoes and add to strainer.
7
Chop the onion and put into a small bowl of ice water; cover and refrigerate.
8
Cut the kernels from the corn with a sharp knife.
9
Add to the strainer.
10
Cover and refrigerate.
11
Stage 2 (10 minutes; if doing in two sessions combine with Stage 3)
12
Drain the onion and combine with the other vegetables in one large bowl.
13
Discard the accumulated juices.
14
Add the extra virgin olive oil and vinegar, toss, and refrigerate.
15
Stage 3 (20 minutes)
16
Remove salad from the refrigeratoryou dont want it to be too cold when you eat.
17
Add the bocconcini and salt and pepper to taste, toss, and set aside.
18
Preheat a grill pan or an outdoor grill over medium-high heat.
19
Coat lightly with 1 tablespoon olive oil.
20
While the grill is heating, cut the polenta crosswise into 12 slices and pat dry with a paper towel (this will help achieve those pretty grill marks more quickly).
21
Arrange polenta slices in the grill pan or on the grill, and cook until dark grill marks appear, 6 to 8 minutes, then turn over and cook for 6 to 8 minutes more.
22
While the polenta is grilling, wash and dry the basil, then stack the leaves flat on top of each other.
23
Roll the stack like a cigar, then slice thinlyyoull end up with thin pretty strips of basil.
24
Add to the salad.
25
Put 3 slices of polenta on each plate.
26
Top with the salad, and serve.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 ears corn, shucked, 2 large or 3 small peaches, peeled, pitted, and chopped, 2 medium-large tomatoes, chopped, 1 small red onion, finely chopped, and more.

Yes, Corn, Peach, Tomato over Grilled Polenta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn, Peach, Tomato over Grilled Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions