Blackened Corn Polenta Bowls with Tomato-Basil Butter Beans

Ingredients

• quick-cook polenta1 cup
• water4 cups
• salt1 tsp
• corn kernels2 cups
• butter2 tbsp
• cherry tomatoes2 cups
• cannellini beans1 can (15 oz), drained and rinsed
• garlic2 cloves, minced
• smoked paprika1 tsp
• fresh basil1/4 cup, torn
• black pepper1/2 tsp
• olive oil1 tbsp

Method

1. 1Bring water and salt to a boil, then whisk in the polenta and cook until thick and creamy, stirring often, about 5 minutes.
2. 2In a skillet, heat olive oil and butter over medium-high heat and cook the corn until lightly charred in spots.
3. 3Add the cherry tomatoes and garlic and cook until the tomatoes collapse slightly, about 3 minutes.
4. 4Stir in the beans and smoked paprika and warm through.
5. 5Fold half the basil into the polenta and season with black pepper.
6. 6Spoon the polenta into bowls, top with the corn-bean mixture, and finish with the remaining basil.

Tips

• Whisk the polenta steadily at the start to prevent lumps.
• Let the tomatoes burst naturally rather than mashing them completely for better texture.
• A final drizzle of olive oil makes the bowls taste richer and more polished.

Nutrition