Corn Polenta With Fresh Corn And Cherry Tomatoes

• Polenta
• 3 cups water
• 2 TBS Unsalted butter
• 1 tsp Kosher salt
• 1 cup coarse polenta or corn grits
• 2 cups fresh corn kernels ( 2 med ears of corn)
• Tomatoes
• 3 TBS extra virgin olive oil
• 2 garlic cloves, very finely chopped
• 1/2 tsp dried red pepper flakes
• 1/4 cup finely chopped mixed fresh herbs (such as oregano, basil, tarragon and parsley)
• 1/2 tsp kosher salt
• 1/4 tsp fresh ground black pepper
• 2 TBS finely grated Parmigiano- reggiano cheese

1. Make the Polenta. Preheat oven to 200 degrees. To a medium saucepan set over medium-high heat, add the water and bring it to a boil. Add the butter, salt, polenta and corn and gently stir until the water returns to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the polenta is thick and smooth, 5 to 7 minutes. Cover the saucepan and transfer to oven to keep warm.
2. Make the tomatoes: To a large skillet set over high heat, add the olive oil, tomatoes, garlic and red pepper flakes. Cook until the tomatoes burst, 5 to 6 minutes. Stir in the herbs and cook until fragrant, about 2 minutes. Season with salt and black pepper.
3. Divide the polenta among 4 bowls and top with the sauteed tomatoes. Sprinkle with the grated Cheese and serve.

polenta, water, butter, kosher salt, coarse polenta, corn kernels, tomatoes, extra virgin olive oil, garlic, red pepper, herbs, kosher salt, ground black pepper, cheese

Taken from www.epicurious.com/recipes/member/views/corn-polenta-with-fresh-corn-and-cherry-tomatoes-52870741 (may not work)