As one season ends and another begins, we are making a mad dash to get our final fill of our favorite summer recipes. On that short list is this beautiful and delicious polenta recipe by Jodi of What’s Cooking Good Looking. We’re bidding a fond farewell to all the summer flavors we love by whipping up this savory seasonal dish with eggplant, zucchini, basil and juicy grape tomatoes. Jodi, a professional natural foods chef, knows to only pick the freshest and finest of ingredients for her concoction. Send off summer in style and get ready to embrace all new fall recipes…
This time of year in my corner of the world, the corn and tomatoes have been plentiful and so tasty. I am always looking for new ways to prepare summer vegetables, and I recently came across an Ottolenghi recipe for polenta that uses fresh corn kernels instead of packaged processed dried kernels. I was so intrigued and couldn’t wait to try it out. Well… after my first try I was hooked and it became a staple in my kitchen all summer, along with this vegetable ratatouille. Fortunately for me, I live in an area where I have plenty of local, organic, GMO-free corn to choose from, but I do feel it is worth mentioning that is it worthwhile to seek out GMO-free or organic corn. Not only is it better for your health and the environment, but it tastes infinitely better too.
Fresh-Corn Polenta and Vegetable Ratatouille
Spoon the ratatouille on top of the polenta and finish with the chopped basil. Serve warm.