Fresh Polenta with Sautéed Tomatoes & Burrata
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 4 ears of sweet corn, kernels off cob (about 2½ cups if using frozen)
  • 1 cup corn meal
  • 2 cups vegetable broth
  • 2 cups water
  • 3 tbsp butter
  • ¼ cup grated parmesan
  • Salt & Pepper to taste
Tomato Saute:
  • 2 cups cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tsp california garlic powder
  • 1 pinch sugar
  • Salt & Pepper to taste
  • 8 oz Burrata
  1. First bring water to a boil in a medium sized pot, lower heat to low and add corn off cob, simmer for about 10 minutes.
  2. Remove and drain corn, let cool for a couple minutes (to avoid a blender explosion due to steam) add to a food processor and pulse until corn is smooth. Set aside.
  3. Next in a wide pan over medium heat add 2 cups vegetable broth and 2 cups water. Bring to a boil and then lower heat to medium low. Begin to gradually add your corn meal to pan, while whisking constantly (to avoid clumps).
  4. Continue to whisk corn meal over medium low heat every 2-3 minutes for 20 minutes. Cover in between whisks. ***This step is important, constant whisking is key.
  5. After about 20 minutes, the corn meal will have thickened to a desired polenta consistency and now is the time to add your processed fresh corn. Whisk together and then add your 3 tbsp butter, ¼ cup parmesan.
  6. Whisk some more and then salt & pepper to taste. If polenta becomes too thick, or if you need to loosen it a little (especially when making ahead) just add a little bit of vegetable broth at a time, continue to flavor as needed (more butter, parm, salt & pepper).
Tomato Saute & Burrata
  1. In a small pan over medium heat add 2 tbsp of olive oil. Let heat and then add 2 cups of cherry tomatoes.
  2. Saute tomatoes for about 4 minutes and then add your garlic powder, pinch of sugar, salt & pepper to taste.
  3. Remove from heat and serve over warm polenta. Break burrata up into about 4- 6 chunks and serve with tomato saute over polenta.
Recipe by My Lavender Blues at