Fresh Corn Polenta with Farm Vegetables and Spicy Basil Oil
Fresh Corn Polenta with Farm Vegetables and Spicy Basil Oil. The vegan and gluten-free dinner is perfect for summer! Make the most of farmer's market produce; fresh corn polenta topped with sauteed farm vegetables and a drizzle of spicy basil oil.
Equipment
Ingredients
Fresh Corn Polenta
- 6 ears fresh corn
- 1/2-3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons butter, I used Earth Balance for dairy-free option
Spicy Tomato and Zucchini Topping
- 2 teaspoons olive oil
- 1 shallot, minced
- 2 cups cherry tomatoes, halved
- 2 medium zucchini, chopped
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt and freshly ground black pepper
Basil Oil
- 1/2 cup fresh basil leaves, chiffonade
- 1/4 cup good quality olive oil
- 1 garlic clove, minced
- pinch red pepper flakes
Instructions
Make the Corn Polenta
- Shuck the corn and remove as much of the silk as possible. Slice the kernels into a large bowl, running the back of your knife along the bare cob to remove as much of the remaining kernels and milk as possible.
- Place the corn (and any juice) in a medium saucepan along with enough water to cover by 1 inch. Bring to a boil, then reduce heat to a simmer. Cook, for 5-7 minutes until corn is just tender.
- Drain corn and place in a food processor along with 1/2 teaspoon salt and pepper. Puree until very smooth, a polenta-like consistency.
- Return polenta back to the saucepan and simmer over low heat with the butter and additional salt/pepper as needed. Keep warm until ready to serve.
Make the tomato-zucchini mixture
- Heat the olive oil in a large saute pan over medium heat. Add the shallot, cherry tomatoes and zucchini and cook until tomatoes have burst and the zucchini is slightly browned, about 7-8 minutes.
- Stir in the smoked paprika, red pepper flakes and salt and pepper. Season to taste and keep warm until ready to serve.
Make the basil oil
- Whisk together the basil, olive oil, minced garlic clove and pinch of salt and pepper. Season to taste, if needed.
- Assemble! Divide the polenta among 4 bowls, then top with tomato-zucchini mixture. Drizzle with basil oil and garnish with more basil. Enjoy immediately.
Notes
Fresh Corn Polenta adapted from With Food + Love and Yotam Ottolenghi
Nutrition
Serving: 1bowlCalories: 225kcalCarbohydrates: 8gProtein: 2gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 15mgSodium: 353mgPotassium: 460mgFiber: 2gSugar: 5gVitamin A: 958IUVitamin C: 36mgCalcium: 35mgIron: 1mg