Burst Tomato Corn Polenta is a flavorful dish and a great way to use fresh summer corn. It has a nice sweetness and it is a creamy polenta although no cream is added.
Corn on the cob is cooked, removed from the cob and processed until smooth to make this fresh corn polenta. It cooks with some reserved cooking water, butter and parmesan until it is thick. Topped with some quick cooked cherry tomatoes, it is a perfect combination for the end of summer.
There are so many other ways to use fresh summer corn this time of year. Check out Red Pepper Corn Risotto, Corn Medley, Corn Salad, Tomato Corn Orecchiette, Zucchini Corn Fritters, Zucchini Corn Saute, Mexican Street Corn Fritters, Mexican Corn Cakes, and Red Pepper Corn Chowder if you want cook with fresh corn before the season ends.
SOME THINGS TO KNOW:FAQ’S
- Read How to Choose an Ear of Corn so you start off with the best ingredients.
- Cherry Tomatoes: How to Choose and Use is another good read.
- An ear of corn will yield about ¾ cup kernels.
SPECIAL EQUIPMENT NEEDED:
- Food processor or blender
- Large pot to cook the corn.
- Large skillet
- Sharp knife to remove the corn kernels from the cob.
- If fresh corn is not available, frozen ears of corn that have been defrosted can be used.
- The best substitutes for Parmesan cheese are Romano Cheese or Asiago cheese.
- If you do not have fresh basil, you can substitute 2 teaspoons of dried basil or whatever fresh herbs you have on hand.
HOW TO STORE LEFTOVER BURST TOMATO CORN POLENTA:
- Store the leftover polenta in an airtight container in the refrigerator for 3-5 days.
- You can freeze the polenta for up to 3 months in an airtight freezer bag or container.
HOW TO REHEAT BURST TOMATO CORN POLENTA:
- Place the polenta into either a medium saucepan or a large saucepan depending on the quantity that you are reheating. Heat the polenta over medium heat, stirring occasionally until heated through.
Burst Tomato Corn PolentaPrint This
- 6 ears of corn on the cob, leaves and silk removed
- 2 tablespoons butter
- ½ cup parmesan cheese
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper, or to taste.
- ½ cup of the reserved cooking water
- BURST TOMATOES:
- 1 tablespoon extra virgin olive oil
- 2 cups grape or ripe sweet cherry tomatoes
- 2 cloves garlic, minced
- 2 tablespoons fresh basil leaves, chopped
Place the corn into a large pot. Add several cups of water to the pot so that it is covered completely.Bring the water to a boil over medium-high heat. Once it boils, turn the heat down to medium low and simmer the corn for 8 minutes.
Reserve ½ cup of the cooking water. Drain the corn and cut the kernels from the cobs. An easy way to do this is by placing the pointed tip of the cob into the hole of a bundt baking pan. This secures the cob and you can run a knife down the cob, releasing the kernels into the pan. No mess!
Place the kernels into the bowl of a food processor or blender. Pulse them until they are completely smooth.
Return the corn puree to the pot. Add the reserved cooking water, butter, parmesan cheese, salt and pepper. Put the heat setting on high to bring it to a boil. Once it boils, turn the setting to low heat and simmer uncovered for about 5 minutes until it becomes thick.
While the polenta cooks, add the olive oil to a skillet and heat over medium low heat.
Add the tomatoes and cook for 5 minutes, stirring occasionally.
Add the garlic to the pan and cook for an additional 2 minutes, stir occasionally. You do not want the garlic to brown.
Remove from the heat and stir in the basil.
Cover the skillet to keep warm if the polenta is not finished.
Place the polenta into a large bowl and top with the burst tomatoes.