Directions:
- Carefully remove the husks and silk from the ears of corn; make a cut slightly above the base of the corn, if necessary, to release the inner husks. Arrange the husks in 2 piles, the thick outer layers and the paler green, thinner ones. Cut the kernels from the cobs, stopping when you have 2 cups.
- Heat the olive oil in a large saucepan. Add the mushrooms; season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until they begin to brown, about 8 minutes. Uncover, add the garlic and cook, stirring, until the garlic is fragrant and the mushrooms are browned, about 4 minutes. Season with salt and pepper and stir in the parsley. Transfer to a plate.
- Add the water to the saucepan and bring to a boil. Add the corn and 1 teaspoon of salt. Cover and cook over moderate heat until tender, 4 minutes. Slowly whisk in the polenta over low heat until thickened, about 4 minutes. Remove from the heat. Stir in the Parmesan and butter. Season with salt and pepper.
- To assemble the tamales, spread 2 outer husks on a work surface, overlapping them at their base ends by 3 inches. If necessary, lay 2 large knives along opposite edges of the husks to keep them open. Spread 1/3 cup of the polenta in the center of the husks to within 1/2 inch of the edge to form a 4-by-2-inch rectangle 1 inch thick. Press 2 sticks of cheese into the polenta and top each tamale with one-sixth of the mushrooms and garlic. Cover the mushrooms with 2 large inner husks, overlapping them at their base ends. Tie the ends with kitchen string. Repeat with the remaining husks and ingredients.
- Light a grill. Lightly brush the grate with vegetable oil and grill the tamales, outer husk side down, over a medium-hot fire for about 4 minutes, or until nicely browned. Carefully flip the tamales and grill for 2 minutes longer. Invert onto plates and serve at once with hot sauce or tomato salsa.
- Make Ahead: The uncooked tamales can be refrigerated overnight.
- Wine Recommendation: The sweet summer corn and creamy polenta will find an ideal partner in a big, buttery Chardonnay with some sweet, smoky oak. Choose a flavorful example from California, such as the 1999 Meridian Santa Barbara.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1426.48 Kcal (5972 kJ) | ||
| Calories from fat | 710.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.95g | 121% | |
|---|---|---|---|
| Cholesterol | 128.22mg | 43% | |
| Sodium | 1031.48mg | 43% | |
| Potassium | 1684.74mg | 36% | |
| Total Carbs | 144.51g | 48% | |
| Sugars | 17.4g | 70% | |
| Dietary Fiber | 19.98g | 80% | |
| Protein | 50.28g | 101% | |
| Vitamin C | 44.7mg | 75% | |
| Vitamin A | 3.4mg | 112% | |
| Iron | 6mg | 33% | |
| Calcium | 1099.2mg | 110% | |
| Amount Per 100 g | |||
| Calories | 80.74 Kcal (338 kJ) | ||
| Calories from fat | 40.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.47g | 121% | |
|---|---|---|---|
| Cholesterol | 7.26mg | 43% | |
| Sodium | 58.38mg | 43% | |
| Potassium | 95.36mg | 36% | |
| Total Carbs | 8.18g | 48% | |
| Sugars | 0.98g | 70% | |
| Dietary Fiber | 1.13g | 80% | |
| Protein | 2.85g | 101% | |
| Vitamin C | 2.5mg | 75% | |
| Vitamin A | 0.2mg | 112% | |
| Iron | 0.3mg | 33% | |
| Calcium | 62.2mg | 110% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Mushroom and Sausage Ragu with Polenta
Olive oil, divided, Hot turkey italian sausage and 10 more.. -
Corn and Red Pepper Medley
Corn, Olive oil, Sweet red peppers, chopped and 6 more.. -
Corn 'n' Red Pepper Medley
Fresh corn, Olive oil, Sweet red peppers, chopped and 6 more.. -
Braised Lamb Fillets With a Creamy Risotto
Olive oil and 24 more.. -
Farmer’s Market Swiss Chard
Red onion, thinly sliced, Salt, Sugar, Rice vinegar, Water and 9 more.. -
Octopus Edamame Hummus (for party)
Edamame, shelled (green soybeans), Water and 7 more.. -
Spicy Linguine With Shrimp
Linguine, Olive oil and 7 more.. -
Pesto Stuffed Chicken Wrapped In Prosciutto With P...
Pesto, Fresh basil leaves , packed tightly, Kosher salt and 13 more.. -
Roast Beef with Horseradish Potatoes
Eye-round roast, Olive oil, Cracked black peppercorns and 7 more.. -
Mediterranean Shepherd's Pie
Olive oil, Onions, chopped, Ground lamb, Salt and 15 more.. -
Seared Cheddar Polenta Rounds with Barbecued Chicken and Avocado Sauce
Cold water, Salt to taste, Yellow cornmeal, Butter, diced and 17 more.. -
Roast Leg of Lamb With All the Trimmings
Olive oil, Leg of lamb, Garlic cloves, sliced thinly and 35 more.. -
Portabello Mushroom and Pepper Risotto
Olive oil, Sweet onion (such as vidalia), diced and 8 more.. -
Polenta Casserole with Mushrooms, Tomatoes, and Ricotta
Olive oil, divided, Chopped onion and 13 more.. -
Garlic Soup
Garlic cloves, minced, Butter, Flour, Water, Beef broth and 6 more.. -
Creamy Parmesan Polenta
Kosher salt, Instant polenta, Grated parmesan and 1 more..
Also Try
-
-
Green Bean and Portobello Mushroom Casserole
Bacon, Olive oil, Baby portobello mushrooms, sliced and 8 more.. -
Grilled Polenta with Spinach and Robiola Cheese
Extra-virgin olive oil, plus more for brushing, Salt and 5 more.. -
-
-
-
-
-
-
Sausages and Polenta With Marinated Peppers
Fresh lime juice, Olive oil, plus more for the grill and 6 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
