Aug 03 2013
Corn Stew over Creamy Polenta
Be Corny!
Summer in the Midwest means lots of sweet corn. Inspired by the lovely yellow cob, I created this stew recipe to embrace the flavor of these delicious golden kernels. Serve it over polenta and its double the corn power!
Corn Stew over Creamy Polenta
Corn Stew over Creamy Polenta
Recipe
Ingredients:
1 cup coarse cornmeal
4 1/2 cups of vegetable broth
3 ears of corn
1 bell pepper
1 medium red onion
1/2 cup grape tomatoes
3 cloves garlic
2 tablespoons extra virgin olive oil
2 tablespoons vegan butter
1 teaspoon dried oregano
1 teaspoon dried thyme or 2 sprigs of fresh thyme
1 fresno chili pepper or 1/2 teaspoon crushed red pepper
1/4 cup fresh basil
Boil the corn for 10 minutes and simmer for another 10. Allow to cool before removing kernels and pulp with a knife.
Chop the peppers, onion, garlic, and basil. Slice the grape tomatoes in half.
In a medium heated sauté pan pour the olive oil and add the chopped onion. Let it sweat out for a couple minutes and add the peppers until they’ve all softened. Add the oregano and thyme. Finally, add the grape tomatoes, corn, and garlic and season with salt and pepper. After a couple minutes, add 1 cup of vegetable broth. Bring to boil; then reduce to simmer for about 10 minutes.
Bring 3 1/2 cups of vegetable broth to a boil. Gradually, add the cornmeal with one hand and whisk with the other. The whole process will take 15-20 minutes, so be patient. Once it’s creamy and no longer grainy, stir in the vegan butter, season it with salt and pepper and ladle some in a bowl, top with the corn stew, and garnish with fresh basil.
Bon Appetit!
