Smoky Polenta with Charred Summer Salsa Recipe

Ingredients

• 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

Prep

• 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.