Sweet Corn Polenta with Roasted Tomatoes and Avocado

Post sponsored by California Avocado. See under for extra particulars.

Even although we don’t have any little guys in class, Mack’s schedule is such that it looks like he’s in class. I choose him up from care at three:30 and from there it’s an extended slide into dinner. He’s within the kitchen “serving to” me however more often than not I’m throwing collectively one thing easy in order that I can play with him. This candy corn polenta takes slightly prep and time however it’s so scrumptious this time of yr, it’s price each little bit of time.

Using candy corn for contemporary polenta is nothing like utilizing polenta from the majority bin. The taste is all summer time corn. Add to that the tomato-avocado salad, it’s the most effective of summer time in a bowl. For this polenta, I like to make use of just-rip avocados. They maintain their form a bit higher when cubed and tossed with the nice and cozy tomatoes.

Sweet Corn Polenta with Roasted Tomatoes and Avocado

Sweet Corn Polenta with Roasted Tomatoes and Avocado | Naturally Ella

An ideal summer time meal that includes contemporary candy corn, tomatoes, and avocado.



  • four ears candy corn
  • 2 to 2 half cups corn inventory or water
  • 1/four teaspoon sea salt

Tomato/Avocado Topping

  • 2 cups cherry tomatoes
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 1/four teaspoon salt
  • half California avocado, cubed
  • 1 to 2 teaspoons sherry vinegar
  • three tablespoons minced contemporary basil
  • Sea salt, to style


  • Remove kernels from the cob. Keep cob to make inventory. Place the corn kernels in a pot and canopy with water, between 2 and a pair of ½ cups. Add a strong pinch of inventory. Bring to a boil, scale back to a simmer, and cook dinner for 10 minutes.
  • Transfer the corn kernels to a blender (high-speed is most popular), leaving any liquid behind within the pot. Puree, including among the water as wanted, till the kernels have damaged down and the combination is paste-like.
  • Transfer the candy corn again to the pan and stir in with the leftover liquid. Heat oven medium-low warmth, stirring often, till the combination thickens right into a polenta-like texture.
  • While you’re cooking the polenta, preheat oven to 425˚F. Slice the cherry tomatoes in half and toss with minced garlic, olive oil, and salt. Cook for 15 minutes or so till the tomatoes have misplaced a few of their juice and are beginning to brown. Let cool barely then toss with avocados, sherry vinegar, basil, and further salt as wanted.
  • Divide the polenta into two bowls and prime with tomato combination.


Recipe Notes

Tips & Tricks: This polenta is 10x higher when utilizing the candy corn broth- it’s such a stunning focus of corn taste. I’ve often added additional time by making the inventory first from the corn. It’s definitely worth the wait.

Stock up: get the pantry elements you have to: Avocado, Tomatoes, Sweet Corn

Nutrition:  see the information.

Link: Polenta recipe is a riff on this recipe. 

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 428 Calories from fats
% Daily Value
Total Fat 18.three 28%
Cholesterol eight.1 three%
Sodium 959 40%
Carbohydrate 59.9 20%
Dietary Fiber 9.7 39%
Sugars 22
Protein 16.three

Percent Daily Values are primarily based on a 2,000 calorie food regimen. Your day by day values could also be increased or decrease relying in your calorie wants:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

Sweet Corn Polenta


Crunch: While I like the recipe as written, I’m additionally a texture person- I like a little bit of crunch to my recipes. Try including a couple of toasted almond slices or toasted hazelnut items.

Cheese: I left the polenta fairly naked as a result of I discover all you want is an effective quantity of salt to actually deliver the candy corn taste to the forefront. However, a tablespoon of butter and/or a ounce or two of goat cheese is a stunning addition.

Topping: something I’ve placed on prime of polenta would work properly with this polenta. I even have plans to freeze contemporary summer time candy corn in order that I could make this polenta throughout the cooler months.

Sweet Corn Polenta with Roasted Tomatoes Avocado Topping | Naturally Ella

Disclosure: This recipe was created in partnership with California Avocado. All ideas and opinions are my very own. It’s content material like this that helps me hold this web site working to offer the vegetarian recipes you see each week.