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Fresh Corn Polenta with Blistered Tomatoes and Burrata

By Chef John Ash

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    Serves 4

    Total Time

    Prep Time

    Difficulty Level


    2 tablespoons butter

    1 tablespoon finely chopped shallots

    3-1/2 cups chicken or vegetable stock

    3/4 cup coarse polenta meal

    1 cup fresh or forzen corn kernals, coarsely pureed (1 medium ear of corn)

    1/4 cup freshly grated Parmesan or Asiago cheese

    Kosher or sea salt and freshly ground pepper

    Blistered tomatoes (recipe in steps 4 & 5)

    2 4-ounce balls burrata, cut in half

    Lemon olive oil such as California "O" or McEvoy for garnish


    1. In a medium saucepan over moderate heat, melt the butter and sauté the shallots for a couple of minutes until translucent but not brown. Add the stock and bring to a boil. Whisk in the polenta slowly to prevent lumps and stir until the mixture returns to a boil. Stir in corn.

    2. Reduce heat and simmer, stirring occasionally, for 10 - 12 minutes or until the mixture is smooth and cooked to your liking. If you prefer a softer texture cook for a few minutes more adding a bit more stock and being sure to stir to prevent sticking and burning. Off heat, cover and keep warm.

    3. To serve: Stir grated cheese into polenta and divide the polenta into 4 shallow soup plates. Top with the tomatoes and then the burrata. Drizzle with the olive oil and serve immediately.

    4. Blistered tomatoes: 3 tablespoons extra virgin olive oil; 3 cups fresh cherry tomatoes, halved if large; 1 tablespoon coarsely chopped mixed herbs such as chives, parsley, basil and/or tarragon; Kosher or sea salt and freshly ground pepper to taste.

    5. Heat the oil over moderately high heat in a small sauté pan. Add the garlic and cook for a few seconds. Add tomatoes and stir for a couple of minutes more or until they begin to soften and blister. Off heat, cool slightly and stir in herbs. Season to your taste with salt and pepper.

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