Fresh Corn Polenta with Aged Cheddar and Chives and Cherry Tomatoes with Shrimp

Serves:  4

 

Ingredients for Polenta:

• 8 medium ears sweet corn
• 1 teaspoon fine sea salt, divided
• 2 tablespoons vegan or dairy butter
• 4 ounces aged cheddar
• 1 teaspoon fresh chives, more to garnish
• 1/4 teaspoon black pepper

 Procedure for Polenta:

1. Shuck the corn and slice the kernels off the cob into a large sauce pot.
2. Milk each cob by sliding the back of your knife up and down to remove any remaining juice and corn. Then discard the cobs.
3. Add butter to the pan, add the corn and corn milk, and just enough water to cover.
4. Pour mixture into a blender, blend, and then put it back in the pan. 
5. Add cheddar and chives and reduce.
6. Taste and season with salt.
7. Serve warm with more chives and pepper to garnish.

 

Ingredients for Shrimp & Tomatoes:

• 1 - 2 tablespoon olive oil
• coarse salt and ground pepper
• 1/8 teaspoon red pepper flakes
• 3 garlic cloves, thinly sliced
• 1 pint cherry or grape tomatoes
• 1 - 1½ pound shrimp, peeled, deveined
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh lemon juice

Procedure for Shrimp & Tomatoes:

1. In a large nonstick skillet, heat oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining oil and shrimp.
2. Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
3. Return shrimp and any accumulated juices to pan. Add chives and lemon juice; toss to coat. Serve over polenta.