This tasty summer dish is excellent with fresh grilled Alaskan salmon, now in season. Grill the salmon, place over the polenta, and spoon corn relish over the salmon
Serves 10
Fire roasted Corn Relish
1 cup onion, minced
1 cup red bell pepper, minced
1 cup tomatillo, diced small
2 cups yellow corn, whole kernel, chopped
¼ cup roasted red bell pepper, minced
2 T Cajun spice mix
1 cup cider vinegar
¼ cup fresh cilantro, chopped
salt and pepper to taste
white sugar to taste
In a sauté pan, cook the onion, peppers, and tomatillos on low heat until translucent. Grill the corn, cut kernels off the cobb and “rough chop.” Add the corn to the sauté pan with the seasonings and cool. Add the fresh cilantro. Set aside.
Ancho Polenta
2 ½ cups heavy whipping cream
2 ½ cups milk
2 cups polenta
3 T ancho chili powder
½ tsp white truffle oil
Bring cream, milk, and ancho chili powder to a boil. Add all polenta at once and whisk to prevent clotting. Reduce heat and constantly whisk for several minutes to soften the polenta. Add the white truffle oil, and salt and pepper to desired taste.
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