Description
Original recipe hails from La Toque, 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 corn
- 2 teaspoons butter
- kosher salt or flaky sea salt
For the blistered tomatoes:
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- kosher salt or flaky sea salt
- a handful of fresh basil
For finishing:
- grated Parmigiano Reggiano
- fresh cracked pepper to taste
Instructions
- 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.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: fresh, corn, polenta, parmesan, eggs, poached, summer