Fresh Corn Polenta with Blistered Tomatoes | Alexandra's Kitchen
Fresh Corn Polenta with Blistered Tomatoes | Alexandra's Kitchen
Ingredients
For the polenta
- 2 corn
- 2 teaspoons butter
- kosher or flaky sea salt, as needed
For the blistered tomatoes
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- kosher or flaky sea salt, as needed
- 1 handful fresh basil
For finishing
- Parmigiano Reggiano, grated, for serving
- fresh cracked pepper, to taste
Instructions
- 1
If you’re making the blistered tomatoes, prep them first. Heat the broiler to high.
⏱️ 1 min•🌡️ 500
- 2
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.
⏱️ 15 min
- 3
Remove pan from the broiler, and stir in the handful of basil.
⏱️ 1 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fresh Corn Polenta with Blistered Tomatoes | Alexandra's Kitchen
Ingredients
For the polenta
- 2 corn
- 2 teaspoons butter
- kosher or flaky sea salt, as needed
For the blistered tomatoes
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- kosher or flaky sea salt, as needed
- 1 handful fresh basil
For finishing
- Parmigiano Reggiano, grated, for serving
- fresh cracked pepper, to taste
Instructions
- 1
If you’re making the blistered tomatoes, prep them first. Heat the broiler to high.
⏱️ 1 min•🌡️ 500 - 2
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.
⏱️ 15 min - 3
Remove pan from the broiler, and stir in the handful of basil.
⏱️ 1 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 1 min