Fresh corn polenta with moist tomatoes and balsamic by Chef Ren Polk. The recipe is for four diners, so it is possible to double the quantities so that everyone has enough divine polenta at the Seder table.
Passover is a good time to bother over the pots, with a large amount of kosher polenta for Passover, as well as moist tomatoes to keep in a jar for sandwiches and salads. For spicy moist tomatoes (it is recommended to make a triple amount and save), make a slit in the upper part of the X tomatoes with a knife, place in boiling water, transfer to cold water and peel off the skin. For polenta, melt the butter and steam the onion until it becomes transparent. Add the cream and milk, season with salt and cook over low heat for about half an hour. To serve, place a little of the polenta on top of the tomatoes, place high-quality balsamic vinegar on top and pour over the top.