Tuesday, September 07, 2010

Fresh Corn Tart with Chipotle Cream

I know, I know, I'm behind. So what? This was Monday's dinner. We went to DC this weekend, so we hit up Whole Foods while we were down there (we don't have them in PA). I saw some vegetarian grain-based "chorizo" that I swiped and switched our meal plan around to include this recipe. I've wanted to make this for awhile now but haven't been able to because I couldn't find soyrizo anywhere here! Stupid PA. But I finally got to make it!

The recipe itself is very yummy. You could certainly make it with real chorizo if you so desired. I like my vegetarian stuff. Spicy with the chorizo, poblanos, and chipotle - yum yum! Probably not a make-again, but enjoyable!


Fresh Corn Tart with Chipotle Cream
Cooking Light, August 2007

Meatless Soyrizo adds a mildly spicy and earthy flavor, similar to traditional Spanish chorizo. Substitute chorizo, if you prefer. Serve with a green salad.

1/4 cup light sour cream
2 teaspoons fresh lime juice
1 teaspoon minced chipotle chile -- canned in adobo sauce
1 teaspoon water

Cooking spray
1 1/2 cups chopped onion
2/3 cup chopped seeded poblano chile
6 ounces meatless Spanish sausage -- (such as Soyrizo)
3 1/2 cups corn kernels -- (about 7 ears)
3 garlic cloves -- minced
2 cups water
1/2 teaspoon salt
3/4 cup dry polenta
1/2 cup shredded part-skim mozzarella cheese -- (2 ounces) divided
2 tablespoons chopped fresh cilantro

1. To prepare cream, combine the first 4 ingredients in a bowl, stirring well. Cover and chill.

2. Preheat oven to 400°.

3. To prepare tart, heat a 10-inch cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes. Add chile to pan; sauté 5 minutes. Remove casings from sausage. Add sausage to pan; sauté 2 minutes, stirring to crumble. Add corn and garlic to pan; sauté 5 minutes or until lightly browned. Remove corn mixture from pan.

4. Wipe pan dry with a paper towel. Recoat pan with cooking spray, and set pan aside.

5. Combine 2 cups water and salt in a saucepan over medium-high heat; bring to a boil. Gradually stir in the polenta; cook 5 minutes or until thick, stirring constantly. Remove from heat, and stir in 1 1/2 cups corn mixture. Pour polenta mixture into prepared pan. Sprinkle 1/4 cup cheese evenly over polenta mixture; top with remaining corn mixture. Sprinkle remaining 1/4 cup cheese over top.

6. Bake at 400° for 25 minutes or until lightly browned. Let stand for 5 minutes, and cut into wedges. Sprinkle with cilantro. Serve with chipotle cream.

Servings: 6

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