Creamy polenta gets a smoky kick from chipotle peppers, paprika, and charred corn & tomato salsa in this summertime dish.
Charred Corn and Tomato Salsa
To make the salsa, heat 1 tablespoon of olive oil in a sauté pan (preferably cast iron) over medium heat. Once hot, add the cherry tomatoes and cook for 5 minutes, stirring occasionally until charred and bursting. Remove tomatoes from the heat and add to a bowl.
Add corn kernels to the hot pan and cook until charred, about 2 -3 minutes.
Add charred corn, diced onion, lime juice, paprika, 1 teaspoon of salt, cilantro and 1 tablespoon of olive oil to the bowl. Stir to combine and set aside.
To make the polenta, bring 4 cups of water plus 1 teaspoon of salt to a boil in a pot. Once boiling, reduce the heat to low and gradually add in 1 cup of polenta, whisking as you pour it in. Add ½ teaspoon of crushed dried chipotle peppers for some smoky heat.
Simmer polenta for 30 minutes, stirring occasionally to prevent burning.
Once cooked, stir in ¼ cup of Forager Project Half & Half & 2 teaspoons of salt into the polenta.
Divide polenta into bowls, top with salsa and a few fresh leaves of cilantro.