Yes, another fresh corn recipe! I just can't get enough of this local, sweet, fresh corn at rock-bottom prices. I probably need an intervention because after cutting off the kernels, I have an intense desire to suck on the cobs. Too much information? Ok, let's move on...
I saw this recipe on Elly Says Opa! a couple months ago, and thought it sounded fantastic. I've been on a polenta kick lately, and JJ is always up for anything with poblanos. Elly served hers with spice rubbed shrimp, so I had to find something else to serve it with. I decided some simple garlicky black beans and roasted squash would round out the meal, keeping it healthy and vegan (I made some subs in the polenta).
Roasted Corn and Poblano Polenta
adapted from Elly Says Opa!
2 small poblano peppers
1 ears of corn, shucked
1 tsp. EVOO
2 garlic cloves, minced
1 small yellow onion, minced
2 c. vegetable stock
1/2 c. polenta
1/4 tsp. paprika
Salt and pepper
Preheat broiler to high, place poblanos just under broiler and char skin, turning as necessary.
When all sides of peppers are blackened, remove and place in a tupperware container with a lid.
Set aside.
Heat oven to 400*
Place corn on a baking sheet, drizzle with EVOO, salt and pepper.
Roast for 10 minutes.
In a skillet, heat 1 tsp. EVOO over medium heat.
Add onion and garlic, season with salt and pepper, sauté for 5 minutes.
Stir in vegetable stock and paprika, bring to a simmer.
Whisk in polenta, turn to low and stir every few minutes.
Cook according to package directions for length.
While polenta cooks, skin peppers and cut corn off cob.
Add poblanos and corn to polenta mixture just before serving.
Garnish with cilantro.
1 small yellow onion, minced
2 c. vegetable stock
1/2 c. polenta
1/4 tsp. paprika
Salt and pepper
Preheat broiler to high, place poblanos just under broiler and char skin, turning as necessary.
When all sides of peppers are blackened, remove and place in a tupperware container with a lid.
Set aside.
Heat oven to 400*
Place corn on a baking sheet, drizzle with EVOO, salt and pepper.
Roast for 10 minutes.
In a skillet, heat 1 tsp. EVOO over medium heat.
Add onion and garlic, season with salt and pepper, sauté for 5 minutes.
Stir in vegetable stock and paprika, bring to a simmer.
Whisk in polenta, turn to low and stir every few minutes.
Cook according to package directions for length.
While polenta cooks, skin peppers and cut corn off cob.
Add poblanos and corn to polenta mixture just before serving.
Garnish with cilantro.
5 comments:
I had to laugh when I saw this post...I had my sister in law over to talk about her wedding plans last night and Chris's dad was there as well as our friend Jim. We had a whole discussion about polenta and what polenta IS and what you can do with polenta....and then your post! We must have been sending you brain waves.
I'm in the same place as you. I adore fresh corn! In fact, I posted a recipe involving it today as well. Yum.
mmm I love polenta and need fun ways to try it! great recipe!
ps. i'm so glad you guys liked the muffins. i think i need to make those again this weekend :)
I hope you liked it! Looks great with what you served it with. Yum.
ahhh please keep more fresh, whole food recipes like this coming! I love that its vegan! every summer i see the Poblanos and never know what to make but i know they are tasty. I just added this recipe to my menu for Monday :) yayyy
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