Tomatoes and corn, sweet onions, greens, soft cheeses. That’s what I’m eating these days. Here’s a typical menu:
Polenta with fresh corn kernels
Tomato sauce
Grilled fish or pulled pork
Greek salad
I make the tomato sauce and polenta, then serve them like this with, some protein in the middle (or not). See below for a peek at a wonderful gadget I use that stirs the polenta for me while I’m doing other things.
Here are some recipes:
Simplest tomato sauce: Sauté an onion, a little garlic, chopped fresh basil in olive oil. Chop about a dozen of the ripest, best tomatoes around. Add them in. If you want, puree a few more, and add those. More basil, salt, oregano. Simmer.
Meanwhile, make a little polenta with 4 parts milk, one part water. (4 cups liquid to a little less than 1 cup of polenta.) Stir to avoid lumps. Add a few tablespoons butter and kernels from an ear or two of corn. You can add a little cheese if you like it cheesy. Cook till creamy.
Serve sauce over polenta. You can add anything you might want for protein in the middle of the sauce.
Greek salad: peel and chop a cucumber into chunks, add chunked tomato, sliced red onion, some crumbled feta. Sprinkle with fresh oregano, salt pepper, olive oil and red wine vinegar.
