Corn Zucchini Casserole

 d.
 

 
Corn Zucchini Casserole
2.5 cups corn kernels, fresh/frozen
1 zucchini cone #3
3 cups almond or soymilk
1 cup broth
1 medium onion, finely chopped cone #2
1 tsp freshly ground black pepper (more or less)
Sea salt
1 teaspoon maple syrup
2 green chilies chopped diced
3-4 tablespoons fresh cilantro, finely chopped
1 tablespoons butter Miyoko’s
2 1/2 cup  medium to fine corn meal, white or yellow
1 cup vegan pepper jack cheese
Scallion & tomato for serving
 
Pulse the 1/2 cup almond milk and the 1 cup 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 with the corn kernels and set
aside.
Melt the butter in a 5 qt pan. Add the onions, and chili peppers. Cook the onions  until they 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.
Pulse the 1/2 cup  almondmilk and the 1 cup 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 an 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 diced tomatoes.