arrow-down icon arrow-left icon arrow-right-thin icon arrow-right icon calendar icon circle-plus icon cross icon facebook foodicons icon Stroke 1 Granor Farm granor-farm icon hamburger icon instagram icon linkedin mail icon print icon search icon spinner icon stamps stamps stamps stamps stamps tick icon twitter youtube

Polenta Pasta with Corn Salad

Fresh pasta sheets wrapped around a creamy polenta filling and topped with a sweet, spicy, salty corn salad and a lot of cilantro is our definition of perfect fall food-- it can also be made with frozen corn to warm up the long nights in the winter.


Ingredients

4 sheets fresh pasta, 5 inches x 10 inches
1 cup polenta cooked
1 cup ricotta
2 eggs
10 oz kerneled corn
1/2 habanero pepper, finely diced
1 bunch cilantro, roughly chopped
olive oil

Method

  1. Blanch the pasta sheets until they are 80% cooked, about 3 minutes, and then chill in a cold water bath
  2. Combine the cooked polenta, ricotta, eggs, and several pinches of salt and black pepper to make a thick filling
  3. Blot the pasta sheets dry and spread the ricotta filling all over then roll up the pasta like a jelly roll-- I roll long way for more tube like portions, roll the short way for more layers
  4. Transfer the rolled tubes to refrigeration and chill at least 4 hours
  5. Slice the tubes in half and transfer to a buttered casserole (or oven proof) dish
  6. Heat oven to 400F
  7. Toss the kerneled corn with a glug of olive oil and roast the corn until caramelized
  8. Combine the roasted corn, diced habanero, chopped cilantro, and olive oil with a several pinches of salt and taste, adjusting seasoning as desired
  9. Bake the pasta, uncovered, to warm the filling, about 15 minutes
  10. Top with the corn salad and serve