Creamy polenta gets a smoky kick from chipotle peppers, paprika, and charred corn & tomato salsa in this summertime dish.
Prep Time: 10 minutes
Cook Time: 40 minutes
Serving Size: 4 servings
1 ear of corn
1 cup cherry tomatoes
2 tablespoons olive oil
Juice of 1 lime (1 tablespoon)
1 teaspoon salt
½ teaspoon paprika
½ cup cilantro, chopped
½ red onion, finely diced
1 cup polenta
½ teaspoon crushed, dried chipotle peppers
3 cups water
¼ cup Forager Project Cashewmilk
1-3 teaspoons salt
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 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 and 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 Cashewmilk and additional salt to taste.
Divide polenta into bowls, top with salsa and a few fresh leaves of cilantro.