The supermarkets and farmer’s markets are full of lovely golden ears of sweet corn. To me, it’s a sure sign that summer is in full swing and I love the fresh flavor of corn-on-the-cob. This week’s Community-Supported-Agriculture delivery from Grant Farms included sweet corn. My favorite way to prepare it is to remove the husks and silk, rinse in water and wrap tightly in waxed paper, and microwave two ears on High for about 5 minutes (or longer for extra-large ears). The method is so simple, but do not overcook or the corn gets tough; add 30-second increments to reach desired doneness.
Carol Fenster's Gluten-Free Peperonata on Soft Polenta
Peperonata on Soft Polenta
Fresh corn-on-the-cob is just one of the ways to enjoy corn year-round. Ground whole corn kernels are called cornmeal, grits, or polenta. On hot summer nights, I like to serve this dish because it is very colorful and extremely flavorful, yet requires very little cooking so my kitchen stays cool. It is also a good way to use summer vegetables such as bell peppers, onions, and cilantro. If you like a little heat, use the poblano pepper; otherwise, leave it out.
Peperonata on Soft Polenta
from 125 Gluten-Free Vegetarian Recipes by Carol Fenster, (Avery/Penguin Group, 2011)
This very colorful vegetarian meal is delightful year-round, but especially nice in summer because it requires very little cooking. You can dust it with Parmesan just before serving, if you wish.
Soft Polenta
6 cups GF vegetable broth such as Imagine No-Chicken (or water, but use more salt to taste)
1½ cups GF corn grits (Bob’s Red Mill)
½ teaspoon sea salt
1 tablespoon olive oil
¼ teaspoon freshly ground black pepper
Peperonata
5 tablespoons olive oil, divided
2 tablespoons sherry vinegar (or red wine vinegar)
1 teaspoon Dijon mustard
2 tablespoons chopped fresh oregano, or 2 teaspoons dried, divided
1 teaspoon ground coriander, divided
¼ teaspoon sea salt
? teaspoon freshly ground black pepper
3 large bell peppers (red, orange, and yellow), cored, seeded, and cut in ¼-inch strips
1 whole poblano pepper or pasilla pepper, cored, seeded, and cut in ¼-inch strips (optional)
1 small red onion, diced
½ cup chopped fresh cilantro, divided
[1] In a heavy, medium saucepan whisk together the broth, polenta, salt, oil, and pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cook according to package directions, stirring occasionally, until all the liquid is absorbed. Cooking time can vary by polenta brand and you may need more broth to keep it a soft consistency. Set aside, keeping it warm and stirring occasionally.
[2] In a small jar with a tight-fitting lid, shake together 4 tablespoons of the oil with the sherry vinegar, mustard, 1 tablespoon fresh oregano, ½ teaspoon coriander, salt, and pepper until smooth and slightly thickened. This will be the dressing; set aside.
[3] Heat the remaining 1 tablespoon of the oil in a heavy, large skillet over medium heat. Cook the bell peppers, poblano, red onion, the remaining 1 tablespoon fresh oregano or 1 teaspoon dried oregano, and the remaining ½ teaspoon coriander, stirring constantly, until the peppers are just tender, about 5 to 8 minutes. Cover and cook another 2 minutes. Pour half of the dressing over the peppers, add half of the cilantro, and toss to coat thoroughly.
[4] Divide the polenta among 4 pasta bowls or individual serving bowls and top each with the pepper mixture, and serve, drizzled with the remaining dressing and garnished with the remaining cilantro. Serves 4
How to Vary This Dish
This dish is perfect for vegetarians, but if you are a flexitarian family (some meat-eaters some of the time) you can add cooked chicken, shrimp, or perhaps strips of cooked lean beef. You can also use other vegetables such as asparagus, zucchini, or marinated artichoke hearts. Red wine vinegar can be used instead of sherry vinegar and if you prefer basil over oregano, then indulge your tastes. Poblanos can be omitted (but I love their earthy flavor and the slight heat they deliver) and use a few dashes of Tobasco sauce, to taste.
More on Soft Polenta
There a number of ways to prepare polenta, usually varying the amount of water for soft polenta (as in this dish) or use less water for a stiffer polenta. Personally, I like the texture of the softer version and I think it looks nicer on the plate. If you have any left over, press it evenly into a lightly oiled pan to a thickness of about one-half-inch and chill. It sets up or “gels” into a firm layer that you can cut into squares or triangles, grill or bake in the oven until crispy and use as the base for appetizers or main dishes.
