Polenta With Corn And Tomato Salad

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Gluten Free Blondie


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1 cup milk (any fat content)

2 cups water

1 cup polenta (sometimes labeled as corn grits)

1 tbsp butter

½ cup grated Parmesan cheese

¼ tsp pepper

4 ears corn, kernels cut off the cob (uncooked)

1.5 pints grape tomatoes, sliced in half (yellow and red)

½ medium zucchini, diced

1 medium shallot, very thinly sliced

Handful of fresh basil, chiffonaded

3 tbsp olive oil

1 tbsp apple cider vinegar (or whatever type you have)

½ tsp salt

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