Creamy Polenta With Tomato Corn Ragout
Ingredients
- 8 cups water
- Salt
- 1 1/2 cups coarse polenta (not instant)
- 1/2 cup mascarpone cheese, plus more for serving
- 1/2 cup freshly grated Parmesan cheese (2 ounces)
- 2 tablespoons unsalted butter
- Freshly ground pepper
- 1 tablespoon canola oil
- 1 cup finely chopped Vidalia onion
- 2 1/2 cups fresh corn kernels (from 4 ears)
- 2 tablespoons finely chopped seeded jalapeño
- 1 1/2 pounds tomatoes—cored, seeded and coarsely chopped
- 1/4 cup coarsely chopped basil
- 1/4 cup coarsely chopped mint
- 4 thyme sprigs, for garnish
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