Fresh Corn Tart with Chipotle Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Meatless Soyrizo adds a mildly spicy and earthy flavor, similar to traditional Spanish chorizo. Substitute chorizo, if you prefer. Serve with a green salad. Ingredients:
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 (2 ounces) shredded part-skim mozzarella cheese, divided |
2 tablespoons chopped fresh cilantro |
Directions:
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.
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