Sweet Corn Polenta - Farm to Fork with Sharon Profis - America's Heartland

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free and adds umami flavor.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

cornmeal

🥗Healthier: polenta flour

💰Cheaper: grits

Grits can be a more economical option with similar texture.

Husk the corn by grabbing as much as you can and pulling it off in one go.

Grate all of the ears of corn using a box grater into a big bowl.

Preheat the oven to 400 degrees.

On a baking sheet, toss grape or cherry tomatoes with olive oil, salt, and red pepper, then place under the broiler for about 10 minutes until they start to pop and blister.

In a pan, add 2 tablespoons of lightly salted butter and let it melt and brown slightly.

Add the grated corn to the browned butter and sauté for a couple of minutes.

Pour in 3/4 cup of whole milk and let it cook for 10 minutes, stirring constantly.

Taste the polenta and add a little salt if needed before removing it from the stove.

Line a baking sheet with parchment paper and twist slices of prosciutto before placing them on the sheet.

Bake the prosciutto in the oven, checking at around 7 minutes until crispy but not browned.

Remove the prosciutto from the oven and let it cool before using.

Plate the creamy polenta as the base of the dish.

Top the polenta with roasted tomatoes, then sprinkle with za'atar spice blend.

Add burrata cheese on top of the tomatoes.

Break up crispy prosciutto and add it on top of the burrata.

Grate some parmesan cheese on top of the dish.

Finish with fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens