Imagine the best, fresh-picked crops from your farmstand paired with polenta—and all ready for the table in minutes. This dish puts summer on the dinner plate, bolstered with a creamy tomato soup to start and a berry cobbler for dessert. That’s a sure way to beat the heat.
- 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
- 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.
- 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.
- 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.
- Serving Size: Serves 4
- Calories: 560
- Carbohydrate Content: 106 g
- Fat Content: 11 g
- Fiber Content: 14 g
- Protein Content: 16 g
- Saturated Fat Content: 1 g
- Sodium Content: 670 mg
- Sugar Content: 7 g