Polenta Cakes with Spinach and Sweetcorn

Polenta Cakes, a yummy summer side dish

We're eating a lot of fresh corn these days. My local grocer is carrying fresh ears in their produce section, which has improved vastly since the new Tesco is being built down the street. Yay for competition, is what I say, though many of my neighbors are furious about the new store—it's been the cause of much controversy since I arrived here six years ago.

But back to corn. I wanted to do something with polenta, which I seem to have collected a lot of, and my nice ears of corn, and maybe some of the spinach I'd bought too. The idea sprung from this recipe, but obviously without the bacon. And plus I made a lot more, which served as a main dish, alongside some black eyed peas and a salad. Sort of Southern, only dressed up for church. 

I think a spoonful of salsa would make a nice addition, if you're so inclined. (I hear Tesco carries it.)

For directions, read on: 

Polenta Cakes with Spinach and Sweetcorn

1 tablespoon margarine
1 shallot, minced
1 ear of corn, shucked
1 splash of mirin or sherry, optional
1 clove garlic, minced

Heat margarine in a skillet. Add the shallot and corn and cook 5 minutes over medium heat. Add a splash of mirin, if you have it, or sherry, while it's cooking. (This adds a bit of flavor.) Add the garlic, cook another minute, and turn off the heat. Set aside. 

To make the polenta:

4 cups water
1 cup polenta
vegan parmesan-style cheese, optional
1 cup loosely chopped spinach
salt
black pepper
red pepper
1 tablespoon margarine or olive oil

Optional: 
A few leaves of lettuce, as garnish
Salsa

In a heavy pan, heat water. Slowly pour in polenta and stir, being careful not to let the splattering polenta splash you—it's like napalm. (I use a long handled wooden spoon, and stand back.) Stir in the parmesan-style cheese, if using.
 
When the polenta is done, it will be pulling away from the sides of the pan, usually 20 minutes. (Check the directions on the package you are using; some is quick cook.)
 
Stir in spinach, and cook another minute or so to cook the spinach.
 
Stir in the corn/shallot mixture. Add pepper and salt to taste. Check to see if the seasonings are right--it's far better to salt now than when the cakes are formed.
  
Turn off the heat and let the mixture cool.
 
Heat another tablespoon of margarine in the skillet you used to fry the corn. Form the polenta into round cakes, either with a spoon or with a 1/2 cup measuring cup sprayed with non-stick spray.
 
Fry in the margarine a few minutes on each side, until heated through. 

Serve warm, with lettuce and/or salsa as garnish.