Polenta with Pesto Ricotta & Roasted Corn

Polenta with Pesto Ricotta & Roasted Corn



Prep Time: 20 Min

Cook Time: 25 - 28 Min

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1. Preheat oven to 400 F

 

1. Slice the polenta into ½” rounds. Season each side with Italian seasoning, sea salt, pepper, and pepper flakes. Drizzle enough EVOO to coat the bottom of a large frying pan and set to medium. Once heated thoroughly. Place the polenta patties into the pan and fry them about 4 minutes per side. (Work in 2 batches to avoid overcrowding)

 

1. While the polenta fries up, get the corn on to a baking sheet and drizzle it with EVOO. Sprinkle the red pepper flakes and parmesan over the corn, season with sea salt, and toss. Place in to the oven to bake roughly 10 minutes stirring / flipping often.

 

1. In a small mixing bowl, combine the pesto, garlic, and ricotta together. Set aside.

 

1. When all the polenta has fried up, transfer them to a baking sheet and place them into the oven to bake for roughly 5 minutes per side. In the last 3 minutes, spoon the ricotta onto the polenta and gently spread it around.  

 

1. Once finished, transfer the cooked polenta to a paper towel lined plate.

 

1. For service, garnish the polenta with the toasted corn and fresh basil. ENJOY!                                                                                                                

 

                   Grocery List

• 1 kg. Roll Prepared Polenta
• EVOO
• Red Pepper Flakes
• Italian Seasoning
• Sea Salt & Pepper

 

• ¾ C Ricotta Cheese
• 1 Tbsp. Pesto
• 1 clove Garlic, crushed & pressed

 

• 1 C Frozen Sweet Corn, thawed

 

• EVOO
• 2 Tbsp. Grated Parmesan
• 1 Tsp. Red Pepper Flakes
• Sea Salt

 

• Fresh Basil - Garnish