Sweet Corn Polenta with Roasted Tomatoes and Avocado
This creamy polenta made from fresh sweet corn kernels creates a naturally sweet base for roasted cherry tomatoes and creamy avocado. The corn is pureed with its cooking liquid to achieve a smooth, polenta-like texture without traditional cornmeal. Roasted tomatoes with garlic and fresh basil add bright, savory notes that complement the corn's sweetness. Perfect as a light dinner or substantial side dish, this naturally gluten-free recipe showcases summer produce at its peak.
Ingredients
- 4 sweet corn ears
- 2 cups corn stock or watervegetable stock1:1vegetarian
milder corn flavor
- ¼ teaspoon sea salt
- 2 cups cherry tomatoes
- 2 cloves garlic, minced
- 2 teaspoons olive oil
- ¼ teaspoon salt
- ½ avocado, cubed
- 1 teaspoons sherry vinegar
- 3 tablespoons fresh basil, minced
- sea salt, to taste(optional)
Instructions
- 1
Remove kernels from corn cobs and reserve cobs for stock if desired
- 2
Place corn kernels in pot with stock or water and salt, bring to boil then simmer for 10 minutes
- 3
Transfer kernels to blender, leaving liquid in pot, and puree until paste-like, adding liquid as needed
- 4
Return pureed corn to pot with remaining liquid and cook over medium-low heat, stirring occasionally, until mixture thickens to polenta consistency
- 5
Preheat oven to 425°F and halve cherry tomatoes
- 6
Toss tomatoes with minced garlic, olive oil, and salt
- 7
Roast tomatoes for 15 minutes until they lose some juice and start browning
- 8
Let tomatoes cool slightly then toss with cubed avocado, sherry vinegar, basil, and salt to taste
- 9
Divide polenta between bowls and top with tomato mixture
Tips
Save corn cobs to make homemade corn stock for even more intense corn flavor in the polenta.
Use a high-speed blender for the smoothest polenta texture, adding liquid gradually to control consistency.
Good to Know
Refrigerate leftover polenta up to 3 days. Reheat gently with additional liquid to restore creamy texture.
Cook polenta up to 2 hours ahead and reheat. Roast tomatoes same day for best texture.
Serve immediately while polenta is warm and creamy.
Common Mistakes
Add liquid gradually when blending to avoid overly thin polenta that won't thicken properly.
Substitutions
FAQ
Can I make this with frozen corn?
Yes, use 4 cups frozen corn kernels. Thaw first and proceed with recipe, though texture may be slightly less creamy than fresh corn.
How long will leftover polenta keep?
Store covered in refrigerator up to 3 days. Reheat gently on stovetop with extra liquid, stirring frequently to restore smooth texture.
Can I freeze the corn polenta?
Freezing not recommended as the texture becomes grainy when thawed. Best enjoyed fresh or within a few days of making.