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Ingredients
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8
ears corn, husked
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2 tablespoons
butter
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Kosher salt
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Freshly ground black pepper
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2
small avocados
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1/2 cup
fresh basil leaves
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1 pint
cherry tomatoes, halved
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2 teaspoons
balsamic vinegar
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1 tablespoon
olive oil
Directions
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Cut the corn kernels from the cobs -- you should get about 8 cups. Reserve 1 cup, then place the other 7 cups in a blender and purée until smooth.
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Combine the puréed corn with the remaining cup of reserved kernels in a medium saucepan with butter. Season with salt and pepper. Simmer polenta over medium heat until it's thick and the corn kernels are tender, 6 to 8 minutes.
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While the polenta cooks, toss together tomatoes and the basil in a medium bowl, then season with salt and pepper. Pit and peel the avocados, then cut them into quarters. Divide the polenta among four serving bowls and top with avocado and tomato salad. Drizzle each serving with oil and vinegar.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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