Creamy Polenta with Fresh Corn, Sautéed Market Vegetables & Smoked Tomato Sauce

Creamy Polenta with Fresh Corn, Sautéed Market Vegetables & Smoked Tomato Sauce
Photo by Ben Fink

Ingredients

  • 1 cup finely chopped onion
  • 1 cup coarsely ground polenta
  • 2 Tbs. olive oil; more as needed
  • 1-¼ cups fresh corn kernels (from about 2 ears), cobs scraped to get the milk, husks reserved
  • 1 recipe Smoked Tomato Sauce
  • Zucchini blossoms, currant tomatoes, or chopped chives, for garnish
  • 6 to 8 oz. baby pattypan squash, cut in half (or 2 young summer squash or zucchini, cut in rounds)
  • + 5 more ingredients
    • 2 Tbs. unsalted butter
    • 6 oz. haricots verts, trimmed (or young green beans, trimmed and cut diagonally 1-inch long)
    • Sea or kosher salt and freshly ground black pepper
    • 5 cups rich or homemade low-salt vegetable or chicken broth
    • 1 large or 2 small red or yellow bell peppers (or both) cut into triangle or diamond shapes

In a deep saucepan, combine the butter and onion and stir over moderate heat until the onions are softened and translucent, about 5 minutes. Add the broth and bring to a boil. Gradually stir in the polenta and continue stirring for a couple of minutes to prevent any lumps. Reduce the heat to a ba...

View full recipe at Fine Cooking

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