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Corn, Peach, Tomato over Grilled Polenta

Updated February 23, 2016
This image courtesy of Joseph DeLeo

I think this may be the most delicious salad I have ever eaten. During the late summer, when corn, peaches, and tomatoes are at their peak, we have this for dinner at least once a week, and it's always a refreshing treat. Since this recipe depends entirely on the freshness of the main ingredients, I'd save it for summertime only. The rest of the year, you'll just have something to look forward to! 

Make Baby Food: All that prep makes for perfect finger food! Just cut the cheese into bits before feeding to baby. (If your baby finds tomatoes too acidic, leave them out.) Polenta logs are fantastic for young eaters. Take a slice or two off the grill a few minutes sooner, before the grill marks get really dark, and cut into stick.

Mama Said: “OMG it was good! Everything was great, easy, no issues. The baby loved the little cut-up bits of everything. He’s a huge peach fan now.”—Maggie K., mom of two, Pleasantville, NY

Serves4

Cooking Methodgrilling

CostModerate

Moderate

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentgrill

Mealdinner, lunch

Taste and Texturefruity, herby, juicy, savory, sweet

Type of Dishfirst course salad, main course salad, salad, warm salad

Ingredients

  • 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

Instructions

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This was great! I had a little trouble with my polenta sticking to the grill pan but the salad was fantastic. I was skeptical about eating peaches and tomatoes together, but the peaches were actually the best part. With salt, pepper, vinegar, and cheese, that fruit gets downright savory. Also? This was super-easy. I will make it again this summer for sure.

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