Your folders
Your folders
Export 18 ingredients for grocery delivery
Step 1
Start cooking: Add water to a medium saucepan, cover and bring to a boil. Stream the polenta into boiling water, whisking vigorously to prevent clumps. Reduce heat to simmer. Cook uncovered for 20 minutes, whisking every 5 minutes.
Step 2
Season and finish cooking: Whisk in jalapeno, olive oil, salt and pepper. Cook, whisking frequently, until the polenta is soft and plump, about 5 to 10 minutes. If the polenta is still slightly gritty, keep cooking; if it needs loosening, add a splash more water.
Step 3
Cool: Line 1 (8-inch) square pan with parchment. Transfer polenta into a pan and smooth the surface with a rubber spatula. Refrigerate until cool and firm (at least 30 minutes, longer if possible).
Step 4
Grill: Remove polenta from pan. Cut into equal pieces. Brush both sides with olive oil. Grill (or cook in a cast iron skillet), on medium heat, until warmed through and golden brown on edges, about 3 minutes per side.
Step 5
Cook onion, garlic: Heat olive oil in a medium saucepan over medium-high heat. Add onion, cook until translucent, about 5 minutes. Reduce heat to low. Add tomato paste, cook for 1 minute. Add garlic and salt, cook until fragrant, about 1 minute.
Step 6
Simmer: Add chopped tomatoes. Stir to mix. Cover with a lid and simmer until tomatoes are soft, 10 to 15 minutes.
Step 7
Blend: Transfer to a blender. Blend until smooth, thinning with water as needed.
Step 8
If using fresh fava (skip this step if using frozen): Remove fava beans from their pods. Bring a pot of water to a boil, set aside a bowl of ice water. Boil the beans until slightly soft, 1 to 2 minutes. Transfer to ice water. Peel and discard the waxy coating on the beans.
Step 9
Sauté: Heat olive oil in a skillet over medium-high heat. Add onion, sauté until translucent, about 5 minutes. Add corn, zucchini, and bell pepper. Sauté until tender, about 5 minutes.
Step 10
Season and finish cooking: Reduce heat to medium. Add fava beans, garlic, jalapeno, salt and pepper. Cook until fava beans are tender, 2 to 3 minutes. Stir in lime juice.
Step 11
Serve: Spoon tomato puree over grilled polenta. Spoon succotash on top and sprinkle with grape tomatoes and cilantro.
Your folders
southernbite.com
5.0
(7)
45 minutes
Your folders
foodnetwork.com
4.9
(10)
30 minutes
Your folders
foodnetwork.com
4.8
(4)
40 minutes
Your folders
deepsouthdish.com
Your folders
karenskitchenstories.com
10 minutes
Your folders
foodnetwork.com
4.8
(5)
30 minutes
Your folders
passionatepennypincher.com
20 minutes
Your folders
cooking.nytimes.com
4.0
(201)
Your folders
healthierdishes.com
Your folders
lacucinaitaliana.com
Your folders
foodnetwork.com
4.7
(13)
15 minutes
Your folders
bonappetit.com
4.1
(157)
Your folders
epicurious.com
4.0
(45)
Your folders
wholefoodsmarket.com
Your folders
fortheloveofcooking.net
200 minutes
Your folders
sizzlefish.com
5.0
(1)
45 minutes
Your folders
bbc.co.uk
4.0
(5)
2 hours
Your folders
africanbites.com
5.0
(1)
10 minutes
Your folders
thepioneerwoman.com