Corn Pudding With Collards and Mushrooms

By 1buttons

Ingredients

• 1 Onion (chopped)
• 2 Garlic Cloves (chopped)
• 3 cups Fresh Corn Kernels (removed from cobs, cobs reserved)
• 1 cup Instant or Quick-Cooking Polenta
• 2 cups Button Mushrooms (cleaned & quartered, stems removed)
• 2 cups Collard Greens (stems removed, thinly sliced)
• 4 Sprigs Fresh Thyme
• Hot Water (extra for desired consistency)
• Kosher Salt
• Freshly Ground Black Pepper
• Extra Virgin Olive Oil

Details

Servings 1
Cooking time 60mins
Adapted from abc.go.com

Preparation

Step 1

Place a Dutch oven over medium-high heat. When the pan is hot, add a drizzle of Olive Oil along with the Onion and Garlic. Cook for 30 seconds and then add the Corn and a pinch of Salt. Cook, stirring occasionally until the corn is tender (about 3-5 minutes). Next add 1 1/2 cups of Water and the Corncobs. Bring to a simmer and cook for 10-15 minutes, until the Corn is soft enough to puree. Remove the cobs and discard. Pour Corn mixture into a blender and puree until smooth. Pour pureed Corn mixture back into the Dutch oven and whisk in the Polenta. Slowly add additional hot water to this mixture for desired consistency. Cook, whisking frequently for 10 minutes or according to package instructions. When the Polenta is cooked, season with Salt and Pepper, if necessary. Remove from heat, set aside and keep warm.

Place a large sauté pan over medium-high heat. When the pan is hot, add a good amount of Olive Oil, mushrooms, and Thyme Sprigs. Cook Mushrooms in an even layer without stirring for 5 minutes, until they are crisp and brown. Remove the Thyme, flip the Mushrooms and add the Collard Greens. Season with Salt and Freshly Ground Black Pepper and cook for an additional 3-5 minutes until the Greens have wilted.

Finish the reserved Polenta with Extra Virgin Olive Oil and spoon Polenta into a serving bowl. Add some of the Mushroom-Greens mixture over the top. Finish dish with a drizzle of Olive Oil. (Optional: Top with a Fried Egg.)