There is something so comforting about polenta...the color, warmth and texture just gives me a warm gushy feeling :-)
This weekend I had a lot of corn, cherry tomatoes and basil to use up so it ended up in this dish.
Cook your polenta - 1 cup polenta to 3 cups water, 1 teaspoon salt. (I dbl this for my family.)
In the meantime, halves 20-30 mini tomatoes of different colors, cut the corn of about 5 cobs, and pit and slice about 20 olives. Toss with a splash of olive oil and some black pepper and salt. Make a basalmic reduction.
When polenta is slightly cooled place a heap on each plate and using a greased spoon make an indentation.
Spoon your salad into the hollow, add lots of fresh basil, drizzle with the reduction, then ENJOY!
Entering this in Heidi's Cooking Challenge.