Fresh Corn Polenta with Blistered Tomatoes

Fresh Corn Polenta with Blistered Tomatoes

  • 6 ears corn

  • 1 pint cherry tomatoes

  • 2 Tbs. butter, divided

  • 2 Tbs. olive oil, divided

  • 4 shallots, diced and divided

  • 2 cloves garlic, minced

  • 1 cup diced turkey sausage (precooked such as a kielbasa)

  • Fresh basil for serving

Carefully remove the kernels from 2 cobs and set aside. Then using a box grater, carefully grate the corn off the remaining cobs and set aside.

In a large saute pan melt 1 Tbs. butter with 1 Tbs olive oil. Add the 2 diced shallots and 2 minced cloves of garlic, followed by the tomatoes and a large pinch of salt. Cook over low covered for about 10 minutes. Fold in the sausage and cook for another 3 minutes. Keep warm.

In a separate saute pan add the remaining butter and olive oil and warm over medium heat. Add the remaining shallots and garlic and saute for 30 seconds. Add the corn, 1/2 cup chicken stock, and a large pinch of salt and cook for 2 to 3 minutes or until the corn mixture begins to thicken and the liquid is reduced.

Serve the corn polenta immediately topped with a large spoonful of the tomatoes followed by some fresh basil.

Makes 4 servings.

Amanda FredericksonComment