Corn Four Ways

Vegetarian Times Issue: July 1, 2004   p.23

Ingredients

Serves 4

• 2 Tbs. vegetable oil
• 1 lb. tube polenta
• 1 3/4 cups (15 1/2 -oz. can) hominy, drained
• 1 3/4 cups (11-oz. can) corn kernels, drained
• 1 1/2 cups (14-oz. can) whole baby corn, drained
• 1 1/2 Tbs. chili powder, or to taste
• 1/2 cup shredded soy or low-fat mozzarella cheese
• Juice of 1 lime
• 1/2 bunch fresh cilantro, chopped, for garnish

Directions

1. Heat oil in a large skillet over medium heat. Slice polenta into 8 circles, and when oil is hot, pan-fry on 1 side for 3 to 4 minutes, or until browned. Turn over, and pan-fry on second side for another 3 to 4 minutes, or until browned. Remove from skillet, and arrange circles side by side on individual plates.
2. Add hominy, corn kernels and whole baby corn to skillet. Sprinkle with chili powder and cheese, and sauté for 2 to 3 minutes, or until heated through and cheese has melted. Remove from heat.
3. To serve, spoon equal amounts of corn mixture on plates over or between polenta circles. Sprinkle each serving with lime juice, and garnish with cilantro.