3 to 4 ears sweet corn, husks and silk removed2 ripe tomatoes¼ cup extra-virgin olive oilCoarse salt1 cup heavy cream2 tbsp. unsalted butter1 cup medium-grind cornmeal2/3 cup loosely packed mixed freshly chopped herbs, such as parsley, thyme, chives and basil2/3 cup freshly grated Parmesan cheese4 large fresh basil leaves, for garnishPlace corn in a large pot, cover with water and cook over high heat. When water comes to a boil, remove from heat, drain and cool. When cool, cut kernels from ear, reserving kernels.Core and roughly chop tomatoes. In a small bowl, toss them with olive oil, season with salt to taste and reserve.In a medium saucepan, combine four cups water and cream over medium-high heat and bring to a boil. Add butter, salt to taste and stir to melt butter.Whisking constantly, add cornmeal in a slow, steady stream. Continue to whisk until all lumps disappear. Reduce heat to low and gently simmer, stirring constantly with a wooden spoon, until polenta is thick and creamy, about 20 minutes. Fold in corn, herbs and Parmesan.Spoon into a serving bowl with tomatoes and any accumulated juice. Tear basil leaves into small pieces, sprinkle leaves over tomatoes and serve immediately.

From "The 150 Best American Recipes" by Fran McCullough and Molly Stevens (Houghton Mifflin, $30).