Here’s a great way to showcase all those summer veggies that are popping up all over. Cook up some creamy polenta, spread it out in a pan then use it as a delicious base to set all your veggies on top. The polenta will firm up a bit and you’ll be able to cut it into wedges and serve it just like pizza!

 As far as veggies go, the sky’s the limit as to what you’ll want to top it with, but I couldn’t resist my sweet garden tomatoes and some fresh corn that I recently picked up and decided to grill. My polenta pizza was served as a side to go along with skewered grilled shrimp, but it can certainly stand on it’s own as a main dish along with a salad.

 Be generous with the toppings so that every wedge you cut is loaded with goodness. I love slicing my corn kernels into planks, I think it looks more appealing and deepens the flavor.

 Speaking of flavor, what’s more intensely flavored than roasted tomatoes? Nothing in my opinion. Spoon those warm juices and sweet tomatoes all over the top, it’s a match made in heaven with the corn.

 The polenta base is creamy yet firm, cheesy, herby, and the top is studded with all that summer offers us. It’s oh so good, indulge!

Summer Polenta Pizza with Grilled Corn and Roasted Tomatoes

 

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Ingredients

• 1 pint mixed colored cherry tomatoes, cut in half
• 1 garlic clove grated on a microplane
• olive oil
• a small handful of fresh basil and parsley
• 2 ears fresh corn, grilled and cut into planks
• FOR THE POLENTA
• 1 cup corn polenta, quick cooking kind
• 3 cups water
• 1 tablespoon of butter
• 1 teaspoon, salt
• 2 scallions sliced
• ½ cup or so parmesan or romano cheese

Instructions

1. Place foil onto a rimmed baking sheet and place cut tomatoes and grated garlic on top.
2. Season tomatoes with salt and pepper and drizzle all over with olive oil.
3. Place into a 375 degree F.oven and roast until tomatoes blister and juices run into the oil.
4. Sprinkle with fresh basil when finished then set aside.
5. For the polenta place the water into a medium sized saucepan then bring the water to a boil.
6. Add the butter, salt and quickly whisk in the polenta.
7. Reduce to simmer and keep whisking til nice an smooth and thickens nicely about 5 minutes.
8. Remove from heat and stir in grated cheese, parsley, basil and scallions.
9. Evenly spread polenta on the bottom of a serving vessel.
10. Place your corn and tomatoes all over the top, including the juices of the roasted tomatoes.
11. Add more herbs and cut scallions for garnish and a final drizzle of olive oil.
12. Let the polenta firm up, it doesn't take long, then cut into wedges and serve.

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