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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. | www.delishknowledge.com

Fresh Corn Polenta with Farm Vegetables and Spicy Basil Oil

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: dinner, main, healthy
  • Cuisine: vegan, glutenfree

Description

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. 


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: dinner, main, healthy
  • Cuisine: vegan, glutenfree
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: dinner, main, healthy
  • Cuisine: vegan, glutenfree
Scale

Ingredients

Fresh Corn Polenta

  • 6 ears fresh corn
  • 1/23/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons butter (I used Earth Balance for dairy-free option) 

Spicy Tomato and Zucchini Topping

  • 2 teaspoons olive oil
  • 1 shallot, minced 
  • 2 cups cherry tomatoes, halved
  • 2 medium zucchini, chopped 
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon smoked paprika 
  • 1/4 teaspoon salt and freshly ground black pepper 

Basil Oil

  • 1/2 cup fresh basil leaves, chiffonade
  • 1/4 cup good quality olive oil 
  • 1 garlic clove, minced
  • pinch red pepper flakes 

Instructions

  1. Make the corn polenta. Shuck the corn and remove as much of the silk as possible. Slice the kernels into a large bowl, running the back of your knife along the bare cob to remove as much of the remaining kernels and milk as possible. 
  2. Place the corn (and any juice) in a medium saucepan along with enough water to cover by 1 inch. Bring to a boil, then reduce heat to a simmer. Cook, for 5-7 minutes until corn is just tender. 
  3. Drain corn and place in a food processor along with 1/2 teaspoon salt and pepper. Puree until very smooth, a polenta-like consistency. 
  4. Return polenta back to the saucepan and simmer over low heat with the butter and additional salt/pepper as needed. Keep warm until ready to serve. 
  5. Make the tomato-zucchini mixture. Heat the olive oil in a large saucepan over medium heat. Add the shallot, cherry tomatoes and zucchini and cook until tomatoes have burst and the zucchini is slightly browned, about 7-8 minutes. 
  6. Stir in the smoked paprika, red pepper flakes and salt and pepper. Season to taste and keep warm until ready to serve. 
  7. Make the basil oil. Whisk together the basil, olive oil, minced garlic clove and pinch of salt and pepper. Season to taste, if needed. 
  8. Assemble! Divide the polenta among 4 bowls, then top with tomato-zucchini mixture. Drizzle with basil oil and garnish with more basil. Enjoy immediately. 

Notes

Fresh Corn Polenta adapted from With Food + Love and Yotam Ottolenghi

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