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1.
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In a large, heavy bottomed sauce pan, bring stock to a boil.
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2.
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In an even stream, pour in the cornmeal, whisking as you do so.
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Stir in salt.
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Bring to a boil, then lower to a simmer, stirring very often.
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Continue to stir and check on the polenta for the next 30-40 minutes.
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Meanwhile, in another large saucepan, fill about half way up with water and add about a teaspoon of salt.
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Bring to a boil, add in the corn and cook for about 5 minutes.
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5.
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Remove the corn and run under cold water to stop the cooking process and make it easy to handle.
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6.
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Hold the corn upright (vertically) and run a knife blade down all sides to remove the kernels.
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7.
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In a large saute pan, melt 2 Tablespoons of butter and add in the corn kernels, rosemary and garlic.
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Saute on medium high until the corn begins to take on a golden look to it and the garlic is fully cooked.
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About 6-7 minutes.
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8.
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When the polenta is finished, stir in 2 Tablespoons of butter, some pepper and the Parmesan cheese.
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Mix in the corn and rosemary mixture as well and set aside for a minute.
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9.
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Remove ricotta from refrigerator and stir in one egg and salt and pepper to taste, mixing until completely incorporated.
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10.
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Grease a 9 round baking dish (preferably glass).
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11.
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Line greased baking dish with polenta/corn mixture, pushing it up the sides and leaving a bit of a well in the center for the remaining ingredients.
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Kind of like you are making a very thickly crusted pie.
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Pour the seasoned ricotta into the well and evenly spread it out with a spatula or large spoon.
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13.
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Top that with concentric rings of tomato slices.
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Season with salt and pepper and bake in a 400 degrees F oven for 45-60 minutes.
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Allow to cool for 10 minutes before slicing and serve with a side salad for a wonderfully refreshing, seasonal dinner.
