Polenta with Corn, Fresh Tomatoes and Ricotta Salata

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Photo Credit: Mette Nielsen

Top crisped slices of pan-fried polenta with a quick mix of tangy tomatoes, briny olives, fresh fennel, sweet corn. Crumbly, salty ricotta salata is the finishing touch. This makes great use of leftover polenta or use prepared polenta in tubes from the pasta aisle.

Serves 4 to 8

 

Ingredients

3 cups prepared polenta spread into an 8-inch pan and chilled, or 1 tube packaged polenta

3 tablespoons extra virgin olive oil, or more if needed

1 pint fresh cherry tomatoes

1 bulb fresh fennel

1 cup cooked corn kernels

¼ cup sliced pitted Kalamata olives

Salt and freshly ground black pepper

½ cup crumbled ricotta salata

1 tablespoon balsamic vinegar, optional

2 tablespoons chopped fresh basil for garnish

 

Directions

Cut the polenta into 4 squares or discs. Heat 1 tablespoon of the oil in a large skillet set over medium high heat and toast the polenta on both sides, about 3 to 5 minutes per side. Remove and set aside. Preheat the oven to 400 degrees F.

In a medium bowl, toss together the tomatoes, fennel, corn and olives. Then toss in the remaining olive oil and season with salt and pepper. Arrange the polenta on a baking sheet and top with the tomato-corn mixture. Heat in the oven until the tomatoes are just tender, about 5 minutes. Remove and season with the vinegar and top with the ricotta salata. Serve garnished with the basil.