I live on Long Island during the summer and we are famous for our corn. I buy dozens at a time but even my corn loving family can’t eat corn that fast. So besides corn on the cob, I love to make fresh polenta or cut it off the cobs and add it raw to slaws and salads. But did you know you can roast it too?
I started making fresh homemade polenta last summer and it is the perfect thing to make when all of that fresh corn is abundant at the farmer’s markets. I top it with all variations of summer veggies and greens but today, I went for a really savory version with mushrooms and radicchio.
Is that a galette? A crostada? A rustic pie or a deconstructed pie? Whatever you call it, it’s delicious and easy. I personally like calling them galettes and making them instead of proper pies so read on for a foolproof, healthy way to make desserts all summer with whatever fruit you have on hand.