2.5 cups corn kernels, fresh/frozen
1 zucchini cone #3
3 cups almond or soymilk
1 cup water
1 medium onion, finely chopped cone #2
1 tablespoon freshly ground black pepper (more or less)
1 teaspoon honey
2 cans of green chilies chopped
3-4 tablespoons fresh cilantro, finely chopped
1 tablespoons earth balance butter
1 cup corn meal, (Polenta) white or yellow
1 cup vegan pepper jack cheese
Pulse the 1/2 cup milk and the 1cup of the corn kernels in a food processor for a short while. Part of the corn kernels will be broken, the rest remain whole. Combine salt and the corn meal to the corn kernels and set aside. Melt the butter in 5 qt pan. Add the onions, chili peppers and cook till the onions are soft. Lower the heat and add corn polenta, almond milk, water and black pepper to the pan while stirring quickly, so it does not lump. Stir in the chopped cilantro, chilies, honey and corn. Pre heat the oven to 350 degree F. ( or cook in EOS at 350 for 20 mins) Grease/spray bake & roast pan. Transfer the corn mixture from the pan to the baking dish and flatten it to form a uniform top. Sprinkle the cheese evenly on the top and bake for about 30 -35 minutes till the cheese melts and starts to crisp. Carefully remove from the oven and cool for about about 10-15 minutes. The corn casserole should be set enough to be spooned out or cut and scooped out clean. To serve: 1 fresh tomato, diced fine. Minced cilantro and scallion.
Serve with Sautéed Garlic, Spinach, Corn and tomatoes.