Polenta with Corn and Roasted Tomatoes - Edible Nashville
ediblenashville.ediblecommunities.com
A creamy side dish that takes full advantage of two of summer's tastiest crops. 1 Preheat oven to 400F. Line a baking pan with parchment paper or foil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblenashville.ediblecommunities.com.
Ingredients
- 15-20 cherry tomatoes
- 1 tablespoon olive oil
- 2 cups water
- 1/2 cup yellow cornmeal
- 2 ears sweet fresh corn, cut off cob
- 1/2 cup shredded Parmesan cheese
- Fresh Basil
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