Many times we bring you particularly quick recipes, but sometimes we enjoy serving something elaborate, made from scratch. Like this polenta cream, made from fresh corn cobs. Even the moist tomatoes are dried in the oven to perfection.
This is a recipe by Chef Ran Polk, director of the cooking and professional development program at the "Cooking" school, and if you follow his exact instructions step by step, you'll get polenta like you've never tasted before.
Did they ask you to bring a dish for the holiday eve? This is the one you can invest in, and a meal with many participants is a good time to bother over the pots, with a large amount of kosher polenta for Passover, along with a large amount of moist tomatoes to keep in a jar for sandwiches and salads.
The recipe is for four diners, so it is possible to double the quantities so that everyone has enough divine polenta at the Seder table.
Fresh corn polenta with moist tomatoes and balsamic by Chef Ren Polk
Ingredients for the recipe
Quantity: for 4 diners
For polenta:
1/2 chopped onion
2 crushed garlic cloves
5 cobs of fresh corn
100 grams of butter
2 cups of milk
1 cup cream
1 cup of water
Salt
For spicy moist tomatoes (it is recommended to make a triple amount and save):
4 tomatoes
Pinch of salt
1 tablespoon olive oil
1/2 teaspoon hot smoked paprika
To submit:
4 teaspoons high-quality balsamic vinegar
Preparation
1. Preparing the moist tomatoes: make a slit in the upper part of the X tomatoes with a knife, place in boiling water, transfer to cold water and peel off the skin.
2. Cut the peeled tomatoes into quarters, remove the seeds, season with salt, olive oil and smoked paprika and arrange on a tray lined with baking paper. Put in an oven heated to 80 degrees for two to three hours (it is recommended to make a triple amount and keep in an airtight container).
3. Preparing the fresh polenta: in a medium saucepan, melt the butter and steam the onion until it becomes transparent. Add the garlic and continue to steam for another 2 minutes.
4. Remove the corn kernels from the cob with a sharp knife, add to the pot with the onion and garlic and continue to fry for another minute.
5. Add the cream and milk, season with salt and cook over low heat for about half an hour.
6. Strain the corn and keep the kernels and the liquid. Transfer the seeds and onion to a blender and grind, adding the cooking liquid as needed.
7. Pass the resulting cream through a fine sieve to obtain a fine cream.
8. To serve: place a little of the polenta, top it with the tomatoes, and pour high-quality balsamic vinegar on top.
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