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2-3 ears corn
2 teaspoons butter
Kosher salt or flaky sea salt
1 pint cherry tomatoes
2 tablespoons olive oil
2 cloves garlic, thinly sliced
A handful of fresh basil
Grated Parmigiano Reggiano
Fresh cracked pepper to taste
Preheat 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 5 minutes.
Cook until tomatoes are blistered and have a jam-like consistency, then remove pan from the broiler.
Stir in the handful of basil.
Meanwhile, clean the corn, removing all husks and threads.
Working over a large bowl, grate the kernels off the cob on the coarse side of a box grater.
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, or until thickened.
Spoon the polenta into a serving bowl.
Top with the jammy, blistered tomatoes.
Top with some grated Parmigiano Reggiano and pepper to taste.
