Fresh Corn Polenta with Blistered Tomatoes

Name: Fresh Corn Polenta with Blistered Tomatoes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Cuisine: American
Ingredients: 2 pieces Corn (2 ears corn); 2 tsp Unsalted Butter (2 teaspoons butter); 0 pieces Kosher Salt (kosher salt or flaky sea salt + kosher salt or flaky sea salt); 1 piece Cherry Tomato (1 pint cherry tomatoes); 2 tbsp Olive Oil (2 tablespoons olive oil); 2 cloves Garlic (2 cloves garlic, thinly sliced); 0 pieces Basil (a handful of fresh basil); 0 pieces Parmigiano Reggiano (grated Parmigiano Reggiano); 0 pieces Black Pepper (fresh cracked pepper to taste)

Fresh Corn Polenta with Blistered Tomatoes - Dinner (American)

10 minAmerican

Servings1

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1If you're making the blistered tomatoes
2, prep them first. Heat the broiler to high.
3Place the tomatoes, olive oil, and garlic in a small skillet or oven-safe dish. Season with a pinch of salt, then toss to coat. Transfer pan to the broiler and broil for 10 to 15 minutes, checking every five minutes — if the tomatoes are blistering within 5 minutes, lower the rack. Ultimately the tomatoes should be both blistered and jammy.
4Remove pan from the broiler, and stir in the handful of basil.
5Meanwhile, clean the corn, removing all husks and threads
6. Working over a large bowl, grate the kernels off of the cob on the coarse side of a box grater. You will have a very wet coarse pulpy mixture.
7Melt the butter in a small saucepan over medium heat. Add the grated corn and season with a good pinch of salt. Simmer over low heat, stirring to prevent browning, for about 3 minutes. The mixture is ready when it just begins to thicken and set.
8Spoon the polenta into a serving bowl. Top with the jammy, blistered tomatoes. Top with some grated Parmigiano Reggiano and pepper to taste if you wish.