Fresh Corn Polenta With Roasted Tomatoes

Fresh Corn Polenta With Roasted Tomatoes

Original recipe hails from La Toque Restaurant,  Napa CA. where they serve it with sautéed chanterelles. Yum.  This is also delicious topped with a poached egg or aside sautéed greens.

Ingredients
For the Polenta
2 ears of corn
2 teaspoons butter

Kosher salt  or flaky sea salt
For the Finishing
grated Parmigiano Reggiano
fresh cracked pepper to taste

For the Blistered Tomatoes

1 pint cherry tomatoes

2 tablespoon extra virgin olive oil

2 garlic cloves, thinly sliced

Kosher salt or flaky sea salt.

a handful of fresh basil

For Finishing

Grated parmigiano Reggiano

Fresh cracked pepper to taste

Directions:
If you’re making the blistered tomatoes, prep them first. Heat the broiler to high.

Place 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. 

Remove pan from the broiler, and stir in the handful of basil.

Meanwhile, clean the corn, removing all husks and threads. 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.

Melt 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.

Spoon 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.  Serves 2