Post sponsored by California Avocado. See below for more details.
Even though we don’t have any little guys in school, Mack’s schedule is such that it feels like he is in school. I pick him up from care at 3:30 and from there it’s a long slide into dinner. He’s in the kitchen “helping” me but most of the time I’m throwing together something simple so that I can play with him. This sweet corn polenta takes a little prep and time but it’s so delicious this time of year, it’s worth every bit of time.
Using sweet corn for fresh polenta is nothing like using polenta from the bulk bin. The flavor is all summer corn. Add to that the tomato-avocado salad, it’s the best of summer in a bowl. For this polenta, I like to use just-rip avocados. They hold their shape a bit better when cubed and tossed with the warm tomatoes.
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