Fresh Corn Polenta with Blistered Tomatoes
Ingredients
The polenta
-
2
ears
corn
-
2
teaspoons
butter
-
to taste
kosher salt or flaky sea salt
The blistered tomatoes
-
1
pint
cherry tomatoes
-
2
tablespoons
olive oil
-
2
cloves
garlic, thinly sliced
-
to taste
kosher salt or flaky sea salt
-
a handful
fresh basil
For finishing
-
to taste
grated Parmigiano Reggiano
-
to taste
fresh cracked pepper
Instructions
- Prepare the blistered tomatoes by heating the broiler to high and placing tomatoes, olive oil, and garlic in a skillet. Season with salt and broil for 10 to 15 minutes.
- Remove the tomatoes from the broiler and stir in fresh basil.
- Clean the corn by removing husks and threads, then grate the kernels into a bowl.
- Melt butter in a saucepan over medium heat, add the grated corn, and season with salt. Simmer for about 3 minutes until it thickens slightly.
- Spoon the corn polenta into a serving bowl and top with the blistered tomatoes, grated Parmigiano Reggiano, and pepper if desired.
Nutrition Facts (estimated)
Servings
1
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
300mg
Cholesterol
10mg
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