Corn, Peach, Tomato over Grilled Polenta
- 5 ears corn, shucked
- 2 large or 3 small peaches, peeled, pitted, and chopped
- 2 medium-large tomatoes, chopped
- 1 small red onion, finely chopped
- 3 tablespoons flavorful extra virgin olive oil
- 1 to 2 tablespoons sherry vinegar (depending on how tart you like your dressing—I use 2)
- 16 to 20 bocconcini (small fresh mozzarella balls)
- Salt and pepper
- 1 tablespoon olive oil
- One 1-pound ready-made polenta
- 15 to 20 large basil leaves
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, large leaves (15)
- Corn (5 ears)
- Large or 3 small peaches, pitted, and chopped (2)
- Red onion, small (1)
- Tomatoes, medium large (2)
- Condiments
- Sherry vinegar (1 tablespoons)
- Cooking & Baking
- Flavorful extra virgin olive oil (3 tablespoons)
- Olive oil (1 tablespoon)
- Salt and pepper (1)
- Pasta & Grains
- 1-pound ready-made polenta (1)
- Dairy
- Bocconcini (16)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published July 21, 2012 (7 months ago).
36 people saved this recipe.
