I got a little kicky in the kitchen last night. I threw some fresh sweet corn kernels (along with a giant dollop of ricotta and a handful of grated parmesan) into the pot of polenta. Assessment? Yum.
I topped the whole thing with half-moons of zucchini sautéed in olive oil with onion and garlic and a few pine nuts thrown in at the end for good measure. Pretty, easy, and everyone cleaned their plates. A bit of diced tomato on top wouldn’t have been out of place.
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