Fresh Corn Polenta Served with a chickpea salad
	Serves 4 Prep time: 20 minutes Total time: 40 minutes

Adapted from Fresh Food Fast by Peter Berley

Shopping List

• 2 ears corn
• 2 pints cherry tomatoes
• 1 bunch basil
• 1 bunch flat-leaf (Italian) parsley
• 1 bunch oregano
• 1 large or 2 medium shallots
• 1 medium carrot
• ½ cup grated Parmigiano Reggiano
• 1 cup coarse ground polenta or corn grits
• Two 15-ounce cans chickpeas

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• Garlic
• Red pepper flakes
• Red wine vinegar
• Sea salt or kosher salt
• Unsalted butter

Tools

• Chef’s knife
• Grater
• Heavy skillet
• Large saucepan
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Spatula
• Strainer
• Wooden spoons

Suggestions

• Wine:  Polenta is a nothern Italian dish, so we suggest a great northern Italian wine: an easy-going Fay 2008 Valtellina Rosso ($13.99), which is made from Nebbiolo, the same grape that makes the famous Barolo and Barbaresco.
• Dessert: Biscotti

Game Plan:

• When you walk in the door
  • Preheat the oven to 200F
  • Get out Pantry Items
  • Get out Tools
  • Fill a large saucepan two-thirds with water. Add 1 tbsp. salt and set over high heat
  • Fill a medium saucepan with 3 cups water and put it over medium-high heat
  • Assemble the ingredients
  • Open the wine
  • Get someone to set the table
• Prep
  • Shuck the corn and cut the kernels off the cob. You’ll need 1 cup kernels.
  • Rinse and remove the stems from the tomatoes.
  • Peel and dice 3 garlic cloves.
  • Rinse and pat dry the herbs. Pluck generous 1/4 cup leaves from the basil and the parsley, and 1 tbsp. from the oregano (this is for the tomatoes).
  • Pluck another ½ cup leaves from the parsley (this is for the chickpeas).
  • Peel and thinly slice the shallots. You’ll need about 1/3 cup sliced shallots.
  • Peel, trim, and grate the carrot.
  • Rinse and drain the chickpeas.
• Start Cooking
  • In a salad bowl, combine the shallots, the 1 minced garlic clove, 3 tbsps. vinegar, and a pinch of salt and set aside for 5 to 10 minutes.
  • When the water in the medium saucepan comes to a boil, add 2 tbsps. unsalted butter and 1 tsp. salt, stir, then add the polenta and the corn and stir until the water returns to a boil. Reduce the heat so the polenta is simmering and cook, uncovered, for 5-7 minutes, stirring occasionally.
  • When the water in the large saucepan boils, add the chickpeas and boil for 2-3 minutes.  Drain.
  • Whisk 1/4 cup oil into the shallot mixture, then add the chickpeas and toss, toss, toss.  Season with pepper.
  • Mince the herbs destined for the tomatoes.
  • Go ahead and start the tomatoes while the polenta is still simmering. Place a large skillet (it should be large enough to hold the tomatoes in a single layer) over high heat.  Place the tomatoes, 1/4 cup oil, 2 of the minced cloves of garlic and ½ tsp. red pepper flakes (if you like your tomatoes spicy…you can always adjust or omit) in the pan and sauté until the tomatoes soften and begin to exude their juice, 3 to 4 minutes.  Stir in the herbs and sauté for 2 more minutes. Season with salt and pepper and remove from the heat.
  • Mince the parsley destined for the chickpeas, and stir it into them, along with the grated carrots. Season to taste.
  • To serve, divide the polenta among 4 shallow soup plates and spoon the tomatoes on top. Serve the grated Parmigiano Reggiano for garnish. Take the polenta and the chickpea salad to the table – dinner is served. Don’t forget the wine!

Wow that was fast, let’s eat!

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