Double-corn Polenta

Okay, my photograph doesn't make it look like much. But it is heavenly!! The perfect summertime side dish. And best of all - it's so stinkin' easy. This recipe comes from the book "The 150 Best American Recipes".

Ingredients:

• 2 ripe tomatoes
• 1/4 cup extra-virgin olive oil
• coarse salt
• 4 cups water
• 1 cup heavy cream
• 2 Tbsp. unsalted butter
• 1 cup medium-grind cornmeal
• 1 1/2 cups cooked corn kernels
• 2/3 cup loosely packed fresh mixed herbs, like parsley, chives, oregano, basil, coarsely chopped
• 2/3 cup parmesan cheese
• 4 large basil leaves for garnish

1. Chop tomatoes. Toss with the olive oil and salt. Set aside

2. In a saucepan boil together water and cream. Add butter and then salt to taste. Whisking constanty, add cornmeal in a slow steady stream. Keep whisking until the lumps disappear. Reduce heat to low and simmer while stirring until polenta is creamy and thick about 20 minutes. (It was more like 5 when I did it.)

3. Fold in corn, herbs and cheese. Top with the tomatoes and basil leaves. Serve immediately. (Makes 6-8 serving)