Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
I know the idea of pureed corn kernels sounds weird, but trust me on this one. I first had the dish at a pop-up event put on by Sherrie last summer. One bite in and I knew this was something I couldn’t wait to go back and experiment with myself.
The concept is fairly simple. Shuck the fresh kernels, steam just enough to create a tender bite, then puree into a thick porridge. Put the whole mixture back into the saucepan and season with a bit of butter, salt and pepper. To keep things dairy-free, I used a vegan butter (Earth Balance ❤️), but the possibilities really are endless. Yotam throws feta in his version and I bet it would be equally divine with a little sharp cheddar, goat cheese or fruity olive oil.
While I could eat the entire bowl of polenta by itself (and, highly recommend this option often), this version gets loaded with even more vegetables. As I’ve said time and time again, when produce is as good as it is right now, why stop with just one ingredient?
Saute a little zucchini and cherry tomatoes until the are just softened. Like with the polenta, anything goes. Feel free to add in greens or another variety of summer squash instead. If it pairs well with corn, it should pair well with the polenta.
To finish the dish, I made a quick fresh basil oil to drizzle on top. Since the entire meal is basically vegetables, the extra drizzle of finishing oil seems like a necessary, yet luxurious touch. Chiffonade fresh basil, then press into good quality olive-oil, a pinch of red pepper flakes and sea salt. Save any extras for a salad dressing base or for freshly made hummus.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Fresh Corn Polenta with Farm Vegetables and Spicy Basil Oil. The vegan and gluten-free dinner is perfect for summer! Make the most of farmer’s market produce; fresh corn polenta topped with sauteed farm vegetables and a drizzle of spicy basil oil.
Fresh Corn Polenta
Spicy Tomato and Zucchini Topping
Fresh Corn Polenta adapted from With Food + Love and Yotam Ottolenghi
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(13 comments) leave a comment
Best recipe I’ve made in a while. Will be making many more times !
Oh my!! This was wonderful!! I made as written except I was out of fresh shallot so I used Penzey’s freeze-dried. Couldn’t tell the difference at all. Next time I will omit the basil oil dressing and just garnish with the basil chiffonade. Definitely a winner! Thanks so much!
Awesome! Thanks Suzy- glad you liked it.
This is SUCH a brilliant idea! You even make the basil oil in a liquid measuring cup look beautiful!
Thank you friend! xo
OK! I am SO making this VERY soon. I love polenta, but never knew how to make it homemade 🙂 YUM!
Yes! Especially in this version. Fresh corn polenta is so much better than the regular kind, I can’t get enough if it in the summer!
What a great summer dish!
This looks amazing! I have never made a polenta with fresh corn but feel inspired!
It’s AMAZING! You’ve gotta try it!