This very bare-bones title does not begin to describe the meal we had!
I started making the polenta... Slowly...
http://www.thisoldchef.com/blog.html/soft_polenta/
While it cooked (and I stirred), I sautéed 1 bunch of chopped broccoli rabe (and no... I don’t blanch... I like bitter! If I wanted to get rid of the bitter, I WOULDN'T BE EATING BROCCOLI RABE!!!) in EVOO until it started to soften.
Then I added halved cherry tomatoes, and corn freshly cut from the cob, and a bit of sage. At this point, it does not need to be cooked much longer. Fresh corn almost raw is my preferred style.
When the vegetables were perfectly done, I ladled them on to the soft polenta...
Topped with cotija cheese and a drizzle of EVOO...
Some great salt and a few grinds of pepper...
If I may say so, A Triumph of Simplicity.
Really delicious. Vegetable forward. Just al dente enough.
Yum.