Appalachian State University in North Carolina recently transformed a station into an all-vegan option. Called Terra Verde (green earth) the station’s vegan transformation has seen a doubling of sales over its predecessor (read more about Terre Verde here). This polenta recipe is one of the student-favorites served at the station.
YIELD: 40 servings
Corn Polenta
4¾ qts. vegetable stock
5½ cups polenta
10 cups corn, roasted
1 cup green onions, chopped
¼ cup parsley, chopped fine
salt and pepper to taste
Gazpacho Sauce
6 vine ripe tomatoes
3 Tbsp. white wine vinegar
5 tsp. kosher salt
2 tsp. fresh ground white pepper
5 tsp. sugar
18 oz. Nunez olive oil
Corn Relish
12 ears corn, roasted and kernels cut off cob
2½ cups quartered heirloom tomatoes
2 jalapenos, shaved
1 cup chopped scallion
2½ cups apple cider vinegar
1½ cups sugar
2 Tsps. celery seed
2 Tsps. mustard seed
½ cup chopped cilantro
1 cup extra-virgin olive oil
- To make polenta: Bring stock to boil and slowly stir in polenta. Reduce heat and stir often. Add corn. Reduce heat and slowly continue to cook. When polenta is cooked and not grainy, about 25 minutes, fold in green onions and season with parsley and salt and pepper. Spread mixture on sheet tray and bake in 350°F oven for 10 minutes to help it set. Cool, then cut into 40 pieces.
- To make gazpacho sauce: Puree tomatoes and strain through a china cap, then place in a blender with the vinegar, salt, pepper and sugar. Emulsify olive oil into tomatoes, taste and adjust seasoning as needed.
- To make corn relish: Combine all ingredients, which should produce about a gallon of relish.
- To construct final dish: Spread 1 ounce of gazpacho out with ladle in circular motion underneath each polenta square, then top with 1¼ ounces of corn relish.
Source: Appalachian State Dining Services
