Polenta de maíz fresco con tomates salteados

Ingredientes

• 2 ears corn
• 2 teaspoons butter
• kosher salt or flaky sea salt
• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• kosher salt or flaky sea salt
• a handful of fresh basil
• grated Parmigiano Reggiano
• fresh cracked pepper to taste

Preparación

1. 1

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

2. 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.

3. 3

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

4. 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.

5. 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.

6. 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.