Tag Archive for 'corn'

Creamy Maple Polenta Succotash

Published
by
marc
on September 7, 2008
in Side, Summer, Vegetable and Vegetarian
. 11 Comments

The photo doesn’t look like much and the name might remind you of Sylvester from Looney Toons, but if creamed corn is your thing, this is your Holy Grail.

Succotash is truly an American dish if there ever was one. Its roots go back to a time before the Pilgrims had the first Thanksgiving. Beans and Maize (corn) were popular crops for Native Americans because together they are a rich source of both protein and carbohydrates. It was common for the two to be cooked together and the term succotash was derived from the Narraganset term: msikwatas.

Since then a lot of other ingredients such as cured meats and cream have been introduced and the name refers to just about anything that has corn and beans in it. My version uses milk along with polenta to make a satisfyingly thick (though not overly cloying) “pudding” in which kernels of crisp sweet corn and fresh fava beans are suspended. The maple syrup brings out the natural sweetness in the corn and with a bit of cream added at the end it makes for a symphony of harmonious textures and flavours. It’s a balanced meal by itself but also works great as a side for meats and poultry.

If fresh fava beans aren’t available, fresh lima beans or fresh peas would work as well. In the dead of winter, this would also taste great with canned corn and cannellini beans. Additions such as bacon and cheese (pecorino or gruyere are two possibilities) would certainly make this richer and I can even imagine turning this into a gratin by putting it in a casserole dish, topping with cheese and breadcrumbs and baking.

2 1/2 cups milk
1 1/4 Tsp kosher salt (or 1/2 tsp regular salt)
1 Tbs maple syrup
1/8 tsp sage
fresh ground black pepper
1/2 C polenta
2 ears corn removed from the cob along with any “milk” from the corn (about 2 cups)
1 cup shelled fresh fava beans
2 Tbs cream

Add the milk, salt, maple syrup, sage and pepper to a sauce pan and heat over medium heat until simmering. Add the polenta and stir continuously until it starts to thicken, about 10 minutes.

Turn down the heat to medium low and add the corn. Cook stirring regularly until the polenta is no longer soupy but not too firm about 10-15 minutes. Add the beans and cook for a few more minutes until the beans are bright green.

Remove from heat and taste, adjusting salt and pepper as needed then stir in the cream. Serve while hot.

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Kasha corn fritters (vegan)

Published
by
marc
on April 19, 2008
in Appetizer, Vegan and Vegetarian
. 10 Comments

Being a meat eater these days seems a bit like being a smoker 20 years ago (still socially accepted, but something that meat eaters are starting to feel guilty about). I know I’ve been posting a lot of meat dishes lately, so consider this recipe this week’s mia culpa (something I’m sure I’ll be doing with some frequency).

These shallow fried fritter’s are crispy on the outside and soft and spicy on the inside with little bursts of sweet crispy corn. Because there is no flour or egg to bind it all together it’s very delicate, but what it lacks in cohesiveness it makes up in a wonderful soft crumbly texture on the inside. I suppose this may also qualify as gluten-free, though I’m no expert.

If you can get your hands on fresh curry leaves, they add a wonderful fresh aroma that’s a bit hard to describe. I got a bag from a co-worker who picked them up at a spice market here in Manhattan. They shouldn’t be confused with “curry powder” as they are not related. Curry powder, as it turns out, is a British blend of spices created to approximate the taste of “Indian food”… who knew?

2 C cooked kasha (make it with a little extra water)
1/2 C fresh corn (or well drained canned/frozen corn)
6-8 small fresh curry leaves cut into a chiffonade (optional)
1 serrano or jalepeno pepper seeded and minced
1/4 C minced onion
2 tsp Garam Masala
1/2 tsp kosher salt
fresh ground black pepper

oil for frying

When cooking the kasha, make sure you add some extra water (how much will depend on the type of kasha you’re making). The idea is to get it to a soft state where it turns into a paste as you stir it. I know, this sound unappealing but it’s essential to get the ingredients to bind into patties and the frying will fix the texture. If it’s not pasty enough, try adding a bit more water and cooking for a little longer.

Mix all the ingredients together until it forms a rough paste.

Heat a pan over medium heat adding a thin layer of oil that’s thick enough to cover the bottom of the pan. When the oil is hot, form a ball of kasha mixture between your palms then squish it flat making sure all the edges are sticking together.

Gently place this in the hot oil. Be very careful as the corn will have a tendency to pop, splattering hot oil everywhere (if you have a spatter shield, it might be a good idea to use it). Repeat with the rest of the kasha until the pan is full. Wait until you see the sides of the fritters turn golden brown, then using 2 spatula’s (1 on top, 1 on the bottom), flip the fritters over cooking until the second side is well browned. You mean need to clean up the floaties in the oil between batches so they don’t burn.

Remove to a plate lined with several layers of paper towels and allow to drain. Serve immediately. I served them with some Thai sweet chili sauce and a mint yogurt sauce (1/4 C plain yogurt, 1 Tbs minced mint)

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