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1
Melt 1 tablespoon butter on medium heat in a large saucepan; add enough polenta croutons to cover the bottom of the saucepan in one layer and fry until golden brown, 4-5 minutes per side. Transfer to a cooling rack, placed over a reamed baking sheet, sprinkle with some salt. Repeat the same process with the rest of polenta croutons, adding some more butter if needed.
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2
Melt 2 tablespoons butter on medium heat in a large saucepan; add the corn, a large pinch of salt and a few grinds of pepper. Cook, occasionally turning with a spatula, for about 5-7 minutes or until the corn softens and is lightly browned. Transfer to a plate.
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3
Melt 1 more tablespoon of butter on medium heat, in the same saucepan; add the apple cubes and saute, occasionally turning with a spatula, for about 8-10 minutes or until lightly caramelized. Transfer to another plate.
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4
In the same saucepan, melt the last tablespoon butter; add the shallots and saute until soften and translucent. Add the prunes, tomato puree, balsamic vinegar, sugar, another large pinch of salt and a few grinds of pepper. Saute, stirring gently, until sugar is completely dissolved, prunes are softened and plumped and shallots are slightly caramelized.
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5
In a large mixing bowl combine corn, apple cubes and the shallot, prunes, tomato puree, balsamic vinegar and sugar mixture; add the chopped herbs and gently mix until everything is well incorporated. Taste for seasoning and add whatever you fill is needed.
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6
When serving, spoon the corn mixture in the center of a serving platter; then surround with the polenta croutons and garnish with the herb you were using. Serve warm or at room temperature to accompany roasted chicken or duck.
