Grilled Polenta with Tomato Corn Salad
Ingredients
- 3 medium ears sweet corn, husked
- 1/4 cup extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly ground black pepper
- One 16- to 18-ounce tube prepared polenta
- 3 tablespoons champagne or prosecco vinegar
- 1 garlic clove, finely grated
- 1 pound tomatoes, mixed colors and sizes, cut into bite-size pieces
- 1 cup lightly packed basil leaves, torn
- 1 cup lightly packed baby arugula
- 1 jalapeño, thinly sliced crosswise, optional
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