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