Ingredients

The following ingredients have 4 Servings
  • 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 

Instruction

  • , 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. 
  • . 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.