- 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
- Stage 1 (15 minutes)
- Microwave or steam corn until crisp-tender, 3 to 5 minutes. Set aside to cool.
- Meanwhile, peel and chop the peaches. Put peaches into a strainer set over a large bowl. Chop the tomatoes and add to strainer.
- Chop the onion and put into a small bowl of ice water; cover and refrigerate.
- Cut the kernels from the corn with a sharp knife. Add to the strainer. Cover and refrigerate.
- Stage 2 (10 minutes; if doing in two sessions combine with Stage 3)
- Drain the onion and combine with the other vegetables in one large bowl. Discard the accumulated juices.
- Add the extra virgin olive oil and vinegar, toss, and refrigerate.
- Stage 3 (20 minutes)
- Remove salad from the refrigerator—you don’t want it to be too cold when you eat. Add the bocconcini and salt and pepper to taste, toss, and set aside.
- Preheat a grill pan or an outdoor grill over medium-high heat. Coat lightly with 1 tablespoon olive oil.
- While the grill is heating, cut the polenta crosswise into 12 slices and pat dry with a paper towel (this will help achieve those pretty grill marks more quickly).
- Arrange polenta slices in the grill pan or on the grill, and cook until dark grill marks appear, 6 to 8 minutes, then turn over and cook for 6 to 8 minutes more.
- While the polenta is grilling, wash and dry the basil, then stack the leaves flat on top of each other. Roll the stack like a cigar, then slice thinly—you’ll end up with thin pretty strips of basil. Add to the salad.
- Put 3 slices of polenta on each plate. Top with the salad, and serve.