It’s hard to beat a warm, comforting bowl of creamy polenta but this variation using fresh corn might just beat the traditional ground corn. Inspired by Yotam Ottolenghi, Fresh Corn Polenta & Oven Roasted Tomatoes takes full advantage of summer produce- fresh corn is cut off the cob, simmered briefly, then pureed into a delightful polenta creation studded with fresh tomatoes. Rather than adding cheese or cream, I kept the recipe dairy free by using a flavor packed tofu puree that makes the polenta super creamy and delectable. For a finishing touch, the polenta is topped with topped with sweet roasted tomatoes and fresh herbs. A simple yet satisfying meal that’s perfect for lunch or a light dinner.
Fresh Corn Polenta & Oven Roasted Tomatoes
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4 ears of corn
2 and 2/3 cups of water
Salt & Pepper
roasted garlic (From Roasted Tomatoes)
1 block (about 12 ounces) lite firm tofu ( like the kind by Mori Nu )
1/4 cup unsweetened original almond milk (like the kind by Silk )
1 tablespoon + 1 teaspoon nutritional yeast
1 tablespoon balsamic vinegar
1 teaspoon hot sauce (add more or less depending on heat preference)
2 tablespoons fresh thyme leaves
Salt & Pepper
12 Roma Tomatoes, stems removed and cut in half lengthwise
8 garlic cloves, whole & unpeeled (remove any of the loose papery peel)
2 tablespoons + 2 teaspoons extra virgin olive oil
Salt & Pepper
1. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil and spray with nonstick spray.
2. Arrange tomatoes, cut side up, on baking sheet, then place garlic cloves to the side of tomatoes. Drizzle tomatoes and garlic with olive oil, then season with salt & pepper. Use your hands to lightly toss the tomatoes and evenly coat in oil, then rearrange, if necessary, so that they are still cut side up.
3. Roast tomatoes and garlic cloves for 10 minutes, then remove pan from oven and carefully remove garlic cloves. Set garlic cloves aside to cool, then return tomatoes to oven. Continue to roast tomatoes, until golden around the edges, 10-12 minutes more.
4. While the tomatoes are finishing roasting, squeeze out roasted garlic into a high sided mixing bowl (it will be less messy to puree the mixture if the bowl has taller sides!). Add remaining tofu puree ingredients to mixing bowl. Use an immersion blender* to puree mixture until smooth, then set aside tofu puree (don’t bother washing immersion blender yet since you will need it for the corn).
5. Once tomatoes have finished roasting, set them aside and begin on the polenta. Stand corn on one end, and use a sharp paring knife to cut off kernels into a bowl. Transfer corn to a medium saucepan.
6. Season corn with salt and pepper, then stir in water, and bring mixture to a low boil over medium-high heat, stirring occasionally. Reduce heat to medium low, and simmer, uncovered, for 10-12 minutes, or until corn is slightly tender.
7. Use an immersion blender* to puree corn until mixture has reached desired consistency (I left my polenta a little chunky but you could puree until completely smooth, if you prefer). Once pureed, continue to simmer polenta 5 minutes more, stirring occasionally.
8. Stir reserved tofu puree into corn, and simmer mixture 5-7 minutes more or until all ingredients are incorporated and heated through. Stir occasionally.
9. While the corn polenta is finishing, roughly dice the roasted tomatoes. After polenta is done simmering, fold in roasted tomatoes, fresh basil, and fresh parsley. Cook for 2-3 minutes more or until all ingredients are heated through. Taste for seasoning.
10. Divide polenta between 4 serving dishes, and enjoy!
Nutrition Information--approximately 275 calories per serving (1/4 of the recipe)
* If you don’t have an immersion blender, simply pour contents into a blender or food processor instead.