Fresh Corn & Cheddar Polenta with Peperonata Recipe | Abel & Cole
Fresh Corn & Cheddar Polenta with Peperonata
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Prep: 15 mins
Cook: 25-30 mins
Peperonata is an Italian tomato and sweet red pepper stew, often used as a sauce for meat, pasta or, in this case, fresh homemade sweetcorn polenta. Served with a refreshing crunchy salad on the side.
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801 kcal
(per portion)
Ingredients you'll need
  • 4 sweetcorn cobs
  • 1 onion
  • 2 pointed red peppers
  • 1 garlic clove
  • 400g tinned cherry tomatoes
  • 80g black olives
  • A handful of thyme, leaves only
  • 100g cheddar
  • 45g butter
  • 1 mini-romaine lettuce
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 200ml boiling water
Step by step this way
  • 1.

    Pull the leaves and silks off the sweetcorn cobs. Stand the cobs upright on a board. Run a knife down them to slice off the kernels. Chuck the kernels in a pan with a pinch of salt. Set aside.

  • 2.

    Peel and chop the onion. Warm ½ tbsp oil in a deep frying pan or wok over a low heat. Add the onion. Season with salt and pepper. Fry for 5-8 mins till soft, stirring often.

  • 3.

    While the onion cooks, halve the peppers. Scoop out the seeds and white bits. Roughly chop the peppers. Peel and crush the garlic.

  • 4.

    Add the chopped peppers to the frying pan. Fry for 3-4 mins till they start to soften. Add the garlic, tinned cherry tomatoes, half the olives and half the thyme leaves. Cook over a high heat for 3 mins, then turn the heat down and gently cook for 10 mins till thick. This is your peperonata.

  • 5.

    While the peperonata cooks, pour 200ml boiling water over the sweetcorn. Cover. Put on a high heat. Bring to the boil. Turn the heat down and simmer for 5 mins. Drain the sweetcorn over a jug to save the cooking water. Return the kernels to the pan. Grate the cheddar and add it, with the butter, to the sweetcorn.

  • 6.

    Use a hand-held blender to blitz the sweetcorn with 50ml of the cooking water to make a rough purée. No blender? Ladle the corn into a food processor with a little cooking water and pulse till you get the consistency you want. Or, mash the corn in a bowl with a masher – you won’t need to add extra water. Taste and season. Gently reheat over a low heat till hot. Add a little more cooking water if it’s too thick. Cover and set aside.

  • 7.

    Shred the lettuce. Mix it with the rest of the olives. Drizzle over ½ tbsp oil and toss to mix. Spoon the sweetcorn polenta into two bowls. Top with the peperonata and the rest of the thyme leaves. Serve with the salad.

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