Sweet Corn Polenta with Bell Pepper & Tomato Salad
Serve this simple vegetarian side dish warm or room temperature alongside grilled meats and a stacked summer salad. A flash under the broiler leaves these slices of corn-studded polenta golden on the outside and soft on the inside; an herby, smoky tomato-pepper salad acts like a salsa to be spooned over the top.
To make ahead: Prepare through Step 4; refrigerate polenta and salad separately for up to 1 day. Serve salad at room temperature.
1/2 starch, 1/2 vegetable, 1 fat