Fresh Corn Polenta with Blistered Tomatoes
This fresh corn polenta is a creamy and naturally sweet dish, topped with jammy blistered tomatoes for a vibrant, restaurant-quality meal at home. Perfect for breakfast, brunch, or a light dinner, it pairs beautifully with sautéed greens or a poached egg
Ingredients
- For the polenta:
- 2 ears fresh corn
- 2 tsp butter
- Kosher salt or flaky sea salt to taste
- For the blistered tomatoes:
- 1 pint cherry tomatoes
- 2 tbsp olive oil
- 2 cloves garlic thinly sliced
- Kosher salt or flaky sea salt to taste
- A handful of fresh basil
- For finishing:
- Grated Parmigiano Reggiano to taste
- Fresh cracked black pepper to taste
Instructions
- Prepare the blistered tomatoes:
- Preheat the broiler to high.
- In a small oven-safe skillet or dish, combine the cherry tomatoes, olive oil, and sliced garlic. Season with a pinch of salt and toss to coat.
- Transfer to the broiler and broil for 10-15 minutes, checking every 5 minutes. If tomatoes blister too quickly, lower the oven rack.
- Remove from the oven once the tomatoes are soft, blistered, and jammy. Stir in fresh basil.
- Make the fresh corn polenta:
- Remove husks and silk from the corn. Over a large bowl, grate the kernels using the coarse side of a box grater. This will create a wet, pulpy mixture.
- In a small saucepan, melt butter over medium heat. Add the grated corn and season with salt.
- Reduce heat to low and simmer, stirring constantly, for about 3 minutes, until the mixture thickens slightly.
- Assemble and serve:
- Spoon the warm corn polenta into a serving bowl.
- Top with the blistered tomatoes and garnish with grated Parmigiano Reggiano and fresh black pepper.
- Enjoy immediately!
Notes
- Serving Ideas: Try this with sautéed mushrooms, wilted greens, or a poached egg for extra protein.
- Make it Vegan: Swap butter for olive oil and omit the cheese.