2 teaspoons olive oil 1/2 red bell pepper, diced 1 14.5 oz. canned diced tomatoes, undrained 2 ears of corn, corn cut from the cob 1/4 cup fresh cilantro, chopped 2 Tablespoons canned chopped green chiles Salt and freshly ground black pepper 1 teaspoon fresh lime juice
Melt the butter in a large saucepan. Add the garlic; sauté for 30 seconds. Add the milk; bring to a boil. Reduce heat to a simmer. Gradually add the polenta in a steady stream. Stirring constantly cook the polenta for about 8 minutes or until thickened. Right before you are ready to serve, stir in the cheese and butter.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the bell pepper and tomatoes; cook for about 8-10 minutes or until the bell pepper is tender. Stir in the corn, cilantro and green chiles; cook for another 2 minutes. Adjust seasonings to taste with salt and freshly ground pepper and fresh lime juice.
To serve, spoon polenta onto plates and top with tomato mixture. Garnish with fresh cilantro if desired.