Creamy Polenta And Charred Summer Vegetables With A Soft Farm Egg | Tom Gore Vineyards

Ingredients

• 1 Cup dry heirloom polenta
• 4 Cups heavy cream
• 3 Garlic cloves; minced
• 1/4 Cup butter; room temperature
• 1/4 Cup Parmesan cheese; grated
• Salt and pepper to taste
• 1/2 Pound Padron peppers
• 1/2 Pound Sun Gold tomatoes
• 4 Ears of corn; blanched
• 1 Bunch basil; torn
• 1/4 Cup olive oil
• 4 Farm fresh eggs; room temperature
• 3 Tablespoons salt