Looking for another way to enjoy our amazing sweet corn?
Prep Time5 minsCook Time15 minsTotal Time20 mins
Polenta
4 ears of corn
2 tsp butter or ghee
kosher or flakey sea salt
Blistered Tomatoes
1 pt cherry tomatoes
2 tbsp olive oil
2 cloves of garlic, thinly sliced
kosher or flakey sea salt
handful of fresh basil
Finishing Touch
parmesan cheese
fresh cracked pepper to taste
1Set oven to broil and place the tomatoes, olive oil and garlic in a small oven-safe skillet or dish. Season with salt and toss to coat. Broil for 10-15 minutes, checking every 5 minutes. If the tomatoes are blistering within 5 minutes, lower the rack. Tomatoes should be both “blistered” and “jammy”.
2Remove the pan from the broiler and stir in a handful of fresh basil.
3Meanwhile, shuck the corn and remove silks. Working over a large bowl, grate the kernels off the cob using a coarse box grater or cheese grater. This creates a very wet, course, pulpy mixture.
4Melt the butter in a small saucepan over medium heat. Add the grated corn and season with a pinch of salt. Simmer over low heat, stirring frequently to prevent browning for 3-5 minutes. The mixture is ready when it just begins to thicken and set.
5Spoon the polenta into a serving bowl. Top with tomatoes, parmesean cheese and fresh cracked pepper.
Ingredients
Polenta
4 ears of corn
2 tsp butter or ghee
kosher or flakey sea salt
Blistered Tomatoes
1 pt cherry tomatoes
2 tbsp olive oil
2 cloves of garlic, thinly sliced
kosher or flakey sea salt
handful of fresh basil
Finishing Touch
parmesan cheese
fresh cracked pepper to taste
Directions
1Set oven to broil and place the tomatoes, olive oil and garlic in a small oven-safe skillet or dish. Season with salt and toss to coat. Broil for 10-15 minutes, checking every 5 minutes. If the tomatoes are blistering within 5 minutes, lower the rack. Tomatoes should be both “blistered” and “jammy”.
2Remove the pan from the broiler and stir in a handful of fresh basil.
3Meanwhile, shuck the corn and remove silks. Working over a large bowl, grate the kernels off the cob using a coarse box grater or cheese grater. This creates a very wet, course, pulpy mixture.
4Melt the butter in a small saucepan over medium heat. Add the grated corn and season with a pinch of salt. Simmer over low heat, stirring frequently to prevent browning for 3-5 minutes. The mixture is ready when it just begins to thicken and set.
5Spoon the polenta into a serving bowl. Top with tomatoes, parmesean cheese and fresh cracked pepper.
Fresh Corn Polenta with Roasted Tomatoes
afullenk