Sweetcorn Polenta with Peperonata | Abel & Cole
Sweetcorn Polenta with Peperonata
Clock Image
Prep: 15 mins
Cook: 25-30 mins
Peperonata is an Italian sweet red pepper stew. And cob a load of this, it’s gorgeous with fresh organic sweetcorn polenta.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
810 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 4 sweetcorn cobs
  • 1 onion
  • 2 pointed red peppers
  • 1 garlic clove
  • A 400g punnet of vine tomatoes
  • An 80g pot of black olives
  • A handful of thyme, leaves only
  • 2 tbsp butter
  • 1 lettuce
From your kitchen
  • Sea salt and freshly ground pepper
  • 1 tbsp olive oil
  • 200ml boiling water
You'll need
  • Pan
  • Deep frying pan or wok
  • Measuring jug
  • Hand-held blender or food processor (optional)
Step by step this way
  • 1.

    Remove the leaves and silks from the sweetcorn cobs. Stand the cobs upright. 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. Fry for 5-8 mins till soft. Stir often.

  • 3.

    Halve the peppers. Scoop out and discard the seeds and white bits. Roughly chop the peppers. Peel and crush the garlic. Roughly chop the tomatoes.

  • 4.

    Add the peppers to the frying pan. Fry for 3-4 mins till they start to soften. Add the garlic, 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.

    Pour 200 ml boiling water over the sweetcorn kernels. Bring to the boil. Turn the heat down and simmer for 5 mins. Drain the sweetcorn over a jug and save the cooking water. Return the sweetcorn to the pan. Add 2 tbsp of the butter.

  • 6.

    Use a hand-held blender to blitz the sweetcorn with 50 ml of the cooking water to make a rough purée (see our tip if you don’t have a blender). Season. Gently reheat over a low heat till hot. Add a little more cooking water if it’s too thick.

  • 7.

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

  • Tip

    Slow process
    If you don’t have a hand-held blender, use a food processor. Ladle the corn into it 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 any water.

This recipe is from