Fresh Corn Polenta with Blistered Tomatoes and Burrata
By Chef John Ash
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
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.
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.
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.
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.
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.