Sweet Corn Polenta with Roasted Tomatoes and Avocado | Naturally Ella

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Even though we don’t have any little guys in school, Mack’s schedule is such that it feels like he is in school. I pick him up from care at 3:30 and from there it’s a long slide into dinner. He’s in the kitchen “helping” me but most of the time I’m throwing together something simple so that I can play with him. This sweet corn polenta takes a little prep and time but it’s so delicious this time of year, it’s worth every bit of time.

Using sweet corn for fresh polenta is nothing like using polenta from the bulk bin. The flavor is all summer corn. Add to that the tomato-avocado salad, it’s the best of summer in a bowl. For this polenta, I like to use just-rip avocados. They hold their shape a bit better when cubed and tossed with the warm tomatoes.

1 review

Sweet Corn Polenta with Roasted Tomatoes and Avocado

Preparation 15 minutes 2017-11-18T00:15:00+00:00 Cook Time 35 minutes 2017-11-18T00:35:00+00:00 Serves 2 servings     adjust servings Calories 428
Sweet Corn Polenta with Roasted Tomatoes and Avocado | Naturally Ella

A perfect summer meal featuring fresh sweet corn, tomatoes, and avocado.

Ingredients

    Polenta

    • 4 ears sweet corn
    • 2 to 2 1/2 cups corn stock or water
    • 1/4 teaspoon sea salt

    Tomato/Avocado Topping

    • 2 cups cherry tomatoes
    • 2 cloves garlic, minced
    • 2 teaspoons olive oil
    • 1/4 teaspoon salt
    • 1/2 California avocado, cubed
    • 1 to 2 teaspoons sherry vinegar
    • 3 tablespoons minced fresh basil
    • Sea salt, to taste

    Instructions

    • Remove kernels from the cob. Keep cob to make stock. Place the corn kernels in a pot and cover with stock or water (depending on what you are using), between 2 and 2 ½ cups. Add a solid pinch of salt. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
    • Transfer the corn kernels to a blender (high-speed is preferred), leaving any liquid behind in the pot. Puree, adding some of the water/broth as needed, until the kernels have broken down and the mixture is paste-like.
    • Transfer the sweet corn back to the pan and stir in with the leftover liquid. Heat oven medium-low heat, stirring occasionally, until the mixture thickens into a polenta-like texture.
    • While you’re cooking the polenta, preheat oven to 425˚F. Slice the cherry tomatoes in half and toss with minced garlic, olive oil, and salt. Cook for 15 minutes or so until the tomatoes have lost some of their juice and are starting to brown. Let cool slightly then toss with avocados, sherry vinegar, basil, and extra salt as needed.
    • Divide the polenta into two bowls and top with tomato mixture.

    by

    Recipe Notes

    Tips & Tricks: This polenta is 10x better when using the sweet corn broth- it is such a lovely concentration of corn flavor. I've occasionally added extra time by making the stock first from the corn. It's worth the wait.

    Stock up: get the pantry ingredients you will need: Avocado, Tomatoes, Sweet Corn

    Nutrition:  see the information.

    Link: Polenta recipe is a riff on this recipe. 

    Nutrition Facts
    Serving Size
    Amount Per ServingAs Served
    Calories 428 Calories from fat
    % Daily Value
    Total Fat 18.328%
    Cholesterol 8.13%
    Sodium 95940%
    Carbohydrate 59.920%
    Dietary Fiber 9.739%
    Sugars 22
    Protein 16.3

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories2000
    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g

    Sweet Corn Polenta

    variations

    Crunch: While I love the recipe as written, I’m also a texture person- I like a bit of crunch to my recipes. Try adding a few toasted almond slices or toasted hazelnut pieces.

    Cheese: I left the polenta pretty bare because I find all you need is a good amount of salt to really bring the sweet corn flavor to the forefront. However, a tablespoon of butter and/or a ounce or two of goat cheese is a lovely addition.

    Topping: anything I’ve put on top of polenta would work well with this polenta. I also have plans to freeze fresh summer sweet corn so that I can make this polenta during the cooler months.

    Sweet Corn Polenta with Roasted Tomatoes Avocado Topping | Naturally Ella

    Disclosure: This recipe was created in partnership with California Avocado. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.