Recipe courtesy of Martha Stewart
30 min
5 min
2 servings



Core the tomato, roughly chop, and toss in a small bowl with the olive oil. Season with salt; set aside.

Bring the water and cream to a boil in a medium heavy-bottomed saucepan over medium-high heat. Add the butter and salt, to taste. Stir to melt the butter. Whisking constantly, add the polenta in a slow steady stream. Continue to whisk until all of the lumps have disappeared. Reduce the heat to low and gently simmer, stirring constantly with a wooden spoon, until the polenta is thick and creamy, about 20 minutes.

Fold in the corn, herbs, and the Parmigiano-Reggiano. Divide the mixture between 2 heated bowls. Top with the tomatoes and any accumulated juices. Tear the basil leaves into small pieces and sprinkle over; serve immediately.


Corn Muffins

Recipe courtesy of Ina Garten

Ba'Corn Cheese

Recipe courtesy of The Bun Shop

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Double Stuffed Potatoes with The Works

Recipe courtesy of Rachael Ray

Corned Beef

Recipe courtesy of Alton Brown

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Grilled Corn Salad

Recipe courtesy of The Neelys

Individual Corn Spoon Breads

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking