Corn has been in bountiful supply recently at the local grocery stores and farmers markets around Salt Lake City. I picked up several ears of corn at the Downtown Farmer’s Market a couple of weeks ago and have made this meal twice with fresh corn. Plus we used the same ingredients to make breakfast the next morning.
My husband didn’t much care for polenta from the store but when I made it fresh with the sweet corn from the market, he loved it; the sausage and mushrooms on top probably didn’t hurt either.
Here is the basic 2 meal deal:
DINNER: Fresh Corn Polenta topped with Sausage, Chard, and Oyster Mushrooms
BREAKFAST: Baked Eggs over Polenta with Sauteed Chard
I found most everything at the Farmer’s Market.
The Sausage is Italian Sausage from Morgan Valley Lamb. The chard was at several stands throughout the market. And the mushrooms were from the only mushroom stand on the north side of the market.
this dish can be made Vegan by eliminating the sausage and using veg broth
2 small ears of fresh corn, shucked
2 cups of vegetable or chicken broth
1 cup of cornmeal
1 TB olive oil
1 TB chopped spicy red pepper (serrano, cheyenne, or other pepper on hand)
salt and pepper to taste
3-4 Italian Sausage links
1-2 cups of Oyster Mushrooms (or whatever mushroom you have on hand); sliced
2 cloves of garlic; minced
1 large bowl of Swiss Chard (can be substituted with Kale or Spinach)
For the polenta, start by boiling 2 cups of chicken broth. Add in the 1 cup of cornmeal and stir occasionally over medium heat until broth is absorbed. Once all liquid is absorbed (10-15 min). Add the fresh corn, olive oil spicy pepper, salt and pepper just before serving. If it is too liquid-y just cook for a few extra minutes after adding the fresh corn.
For the toppings: Cook sausage in a med pan then set aside. Slice the mushrooms while the sausage is cooking. In the same pan saute the mushrooms in the sausage grease (or olive oil is you choose to make this Vegan) and garlic (1 TB olive oil and 2 garlic cloves chopped). Add shard and saute just until wilted, adding olive oil if needed. Add sausage to chard mixture.
Serve up polenta into bowls and top with chard and mushroom mixture.
Hazelnut Zucchini Bread
Artisan Pasta with Sausage, Zucchini, and Onion
Roasted Beet and Hazelnut Salad with Honey Balsamic Dressing
Strawberry Rhubarb Cobbler
*with ingredients from the Salt Lake City Downtown Farmer’s Market