Fresh corn polenta with avocado and tomato salad
Indulge in a delightful mix of flavors with corn polenta paired with creamy avocado and juicy tomatoes. A culinary masterpiece bursting with taste!
Ingredients:
- 8 ears corn, husked
- 2 tablespoons butter
- Kosher salt
- Freshly ground black pepper
- 2 small avocados
- 1/2 cup fresh basil leaves
- 1 pint cherry tomatoes, halved
- 2 teaspoons balsamic vinegar
- 1 tablespoon olive oil
Instructions:
- Slice off the corn kernels from the cobs to collect approximately 8 cups. Set aside 1 cup, and blend the remaining 7 cups until they form a smooth puree.Mix the corn puree with the reserved kernel cup in a medium saucepan along with butter. Season the mixture with salt and pepper. Cook the polenta over medium heat until it thickens and the corn kernels become soft, for about 6 to 8 minutes.While the polenta is cooking, combine tomatoes and basil in a medium bowl, then season with salt and pepper. Remove the pits and skin from the avocados, then cut them into quarters. Spoon the polenta into four serving bowls and add avocado and tomato salad on top. Finish each serving by drizzling oil and vinegar.
Summary:
- Calories: 1593 kcal
- Fat: 93 g
- Protein: 37 g
- Carbs: 197 g
- Potassium: 4611 mg
- Magnesium: 445 mg