Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. One by one, take a slice of prosciutto, twist or fold it into a circular shape, and place it on the baking sheet. Because the parchment paper is non-stick and the prosciutto has fat of its own, you do not need to use any oil.
After filling your baking sheet with the prosciutto twists, place the baking sheet in the oven and begin to check on it at the 7-minute mark. You want the prosciutto to be curled, crispy, and darker in color, but not browned. Remove the crispy prosciutto twists from the baking sheet and allow them to cool.
Begin by husking the corn and removing as much corn silk as you can. With a box grater in a large bowl, grate all the ears of corn. The corn “polenta” should have a chunky consistency; If you aren’t pushing down firmly enough while grating, you could just end up with corn juice
Transfer the cherry tomatoes to a baking sheet and add a drizzle of olive oil, a pinch of salt, and the red pepper flakes. Give the tomatoes a toss to coat them evenly with the olive oil and spices. Place the tomatoes under the broiler for about 10 minutes, or until they begin to pop and blister. Once the tomatoes are ready, set them aside.
Heat a large saucepan on medium-high and add the butter. Once the butter has melted completely, leave it on the heat for 2-3 minutes longer, or until it begins to brown. At that point, reduce the heat and carefully pour the grated corn into the pan. Sauté the grated corn in the butter for a couple of minutes before adding in the whole milk. Stirring constantly, allow the corn polenta to cook for an additional 10 minutes. Once the corn polenta is done cooking and has thickened slightly, take it off the heat and stir in a pinch of salt.
To plate the dish, begin by adding a few spoonfuls of the corn polenta into a bowl. On top of the polenta, add some of the roasted tomatoes, followed by a pinch of za’atar. For each serving, add a half ball of burrata over the tomatoes. Break up a few pieces of crispy prosciutto over the burrata. Finish off the dish with the parmesan and garnish with a few basil leaves. Summer in a bowl!
0 servings
Ingredients
Directions
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. One by one, take a slice of prosciutto, twist or fold it into a circular shape, and place it on the baking sheet. Because the parchment paper is non-stick and the prosciutto has fat of its own, you do not need to use any oil.
After filling your baking sheet with the prosciutto twists, place the baking sheet in the oven and begin to check on it at the 7-minute mark. You want the prosciutto to be curled, crispy, and darker in color, but not browned. Remove the crispy prosciutto twists from the baking sheet and allow them to cool.
Begin by husking the corn and removing as much corn silk as you can. With a box grater in a large bowl, grate all the ears of corn. The corn “polenta” should have a chunky consistency; If you aren’t pushing down firmly enough while grating, you could just end up with corn juice
Transfer the cherry tomatoes to a baking sheet and add a drizzle of olive oil, a pinch of salt, and the red pepper flakes. Give the tomatoes a toss to coat them evenly with the olive oil and spices. Place the tomatoes under the broiler for about 10 minutes, or until they begin to pop and blister. Once the tomatoes are ready, set them aside.
Heat a large saucepan on medium-high and add the butter. Once the butter has melted completely, leave it on the heat for 2-3 minutes longer, or until it begins to brown. At that point, reduce the heat and carefully pour the grated corn into the pan. Sauté the grated corn in the butter for a couple of minutes before adding in the whole milk. Stirring constantly, allow the corn polenta to cook for an additional 10 minutes. Once the corn polenta is done cooking and has thickened slightly, take it off the heat and stir in a pinch of salt.
To plate the dish, begin by adding a few spoonfuls of the corn polenta into a bowl. On top of the polenta, add some of the roasted tomatoes, followed by a pinch of za’atar. For each serving, add a half ball of burrata over the tomatoes. Break up a few pieces of crispy prosciutto over the burrata. Finish off the dish with the parmesan and garnish with a few basil leaves. Summer in a bowl!