Corn, polenta, tomato salad a bit of the Mediterranean

Corn often is served one of four ways — hot on or off the cob, stirred into chowder or folded in seasonal casseroles. In this easy recipe adapted from Sameh Wadi’s The New Mediterranean Table, its sweet kernels are paired with more corn in the form of creamy, cheesy polenta and a tomato salad. ( The original recipe called for using farina.)

Add the polenta slowly, whisking to prevent lumps. It’s done when the mixture bubbles and pulls away from the side of the saucepan as you stir.

Smoky Corn Polenta With Tomato Salad

For tomato salad: 1 pound assorted sizes and colors heirloom tomatoes, cut into wedges 2 tablespoons extra- virgin olive oil 1 tablespoon champagne vinegar 1 small shallot, thinly sliced Sea salt and ground black pepper Handful small basil leaves, for garnish For polenta: 1 cup vegetable stock 1 cup whole milk 5 tablespoons polenta OR cornmeal 2 tablespoons unsalted butter, diced 2 cups sweet corn kernels ½ cup grated smoked cheddar cheese

Make the salad: In medium bowl, gently toss tomatoes with the rest of the ingredients, except basil, and season with salt and pepper. Set aside.

Make the polenta: Combine stock and milk in heavy- bottomed saucepan. Bring to boil over moderate- high heat, stirring from time to time and being careful not to scorch the milk. Lower heat to moderate, slowly mix in the cornmeal and stir constantly. Continue to cook until polenta thickens and large bubbles appear on the surface, 5 to 10 minutes. Remove from heat and stir in butter, corn kernels and cheese; season with salt.

Spoon polenta into a serving bowl, top with tomato salad, and garnish with a few leaves of basil and some freshly ground black pepper.

Makes 4 to 6 servings.