Sweet Corn Polenta with Sun-Dried Tomato Relish
There are just a few summer time staples that occur yearly. Roasted tomato salsa, grilled zucchini, and this contemporary polenta. Historically, polenta is constructed from dried/stone-ground corn. This model depends on utilizing contemporary summer time candy corn. The feel is completely different however the taste of the polenta is all summer time heat.
I normally make the polenta base the identical and it’s uncommon that I add cheese (however that’s an choice). The toppings, nevertheless, are something goes. I wish to pile excessive the summer time greens and flavors. This candy corn polenta model options one among my favourite toppings: fried eggs.
The fried eggs on this recipe are my favourite: Pete and Gerry’s Natural Eggs. It’s been such a deal with to work with them on just a few recipes. As I’ve talked about earlier than, we use eggs so typically in our home whether or not it’s for a easy breakfast scramble or egg salad for lunch. I do know these eggs come from an organization that works with small, household farms and cares concerning the setting.
Candy Corn Polenta
Cheese: soften your favourite cheese into the polenta. I wish to hold the flavors fairly minimal however goat cheese is at all times a stunning choice. I’ve additionally been identified to sprinkle a little bit of feta or blue cheese on prime, with the tomato relish.
Roasted Tomatoes: Solar-dried tomatoes aren’t for everybody so if that features you, attempt utilizing roasted cherry tomatoes rather than the sun-dried tomatoes. Totally different taste however nonetheless scrumptious.
Herbs: The relish is scrumptious with many various kinds of herbs. Chives, parsley, and thyme are just a few different choices. If it’s in the direction of the top of summer time and I’m craving a bit extra fall, I cook dinner a little bit of garlic/rosemary collectively and add it to the combo.
Creamy, contemporary polenta constructed from solely candy corn and topped with a fried egg and a simple sun-dried tomato relish.
Candy Corn Polenta
four ears candy corn
2 to 2 half of cups vegetable broth, corn inventory or water
1/four teaspoon sea salt
2 giant Pete and Gerry’s Natural Eggs
¼ cup sun-dried tomatoes
1 clove garlic, minced
1 tablespoon basil, minced
Crushed Pink Pepper flakes
- Take away kernels from the cob. Hold cob to make inventory, or discard. Place the corn kernels in a pot and canopy with vegetable broth/water (or corn inventory, if utilizing), between 2 and a pair of ½ cups. Add a beneficiant pinch of salt. Carry to a boil, cut back to a simmer, and cook dinner for 10 minutes.
- Switch the corn kernels to a blender (high-speed is most popular), leaving any liquid behind within the pot. Puree, including a few of the water/broth as wanted, till the kernels have damaged down and the combination is paste-like.
- Switch the candy corn again to the pan and stir in with the leftover liquid. Warmth oven medium-low warmth, stirring often, till the combination thickens right into a polenta-like texture.
- Chop the sun-dried tomatoes and add to a bowl together with the garlic, basil, crimson pepper flakes, lemon juice, zest, salt, and pepper. If the combination appears a bit dry, add a splash or two of olive oil.
- Divide the polenta into two bowls, prime with the fried eggs, and add just a few spoonfuls of the relish.
Ideas + Tips:
To make the corn broth, use a ratio of is 1 cup of water for 1 cob. I wish to make it in eight cup batches and toss in a pair onions, just a few cloves of garlic garlic, four to five sprigs of thyme, salt and pepper. That is additionally one other recipe for broth that’s a bit extra concerned but in addition scrumptious.
Burn up leftover substances: candy corn, eggs, basil
Disclosure: This recipe was created in partnership with Pete and Gerry’s Natural Eggs. All ideas and opinions are my very own. It’s content material like this that helps me hold this web site operating to supply the vegetarian recipes you see each week.