My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Entries in corn (22)

Friday
Aug152014

Breakfast Friday: Grilled Poblano and Corn Frittata

Friday.

Summer.

Breakfast-brunching.

Let’s do it.

Grilled Poblano + Corn Frittata | edibleperspective.com

Step 1. Buy some delicious corn.

Step 2. Buy 2 poblano peppers.

Step 3. Grill everything until charred.

Step 4. Sauté onion + garlic.

Step 5. Add the peppers + corn.

Step 6: Add the eggs.

Step 7. Cheese on top!

Step 8. Broil til’ bubbly.

Step 9. EAT. SCARF. ENJOY.

Grilled Poblano + Corn Frittata | edibleperspective.com

If you’re a savory breakfast lover this is about to be your jam. I promise the grilling step is worth it, but if you don’t have a grill roasting in the oven is 100% doable. So no excuses on not making this frittata!

Grilled Poblano + Corn Frittata | edibleperspective.com

I highly recommend using a super sharp + aged cheddar cheese. Pepper Jack could also be fun but the sharpness of the cheddar is just spot on perfect for this meal.

Grilled Poblano + Corn Frittata | edibleperspective.com

Not photographed: Huge piece of cantaloupe I consumed on the side. Huge = half a cantaloupe. I consider my part-time summer job to be “melon destroyer.” It’s a title I’m proud to wear.

Now let’s get to it – because, Friday.

Grilled Poblano + Corn Frittata | edibleperspective.com

Print this!

Grilled Poblano + Corn Frittata gluten-free // yields 3-4 servings

  • 2 ears of corn – shucked, about 1 cup if using frozen
  • 2 medium sized poblano peppers
  • 1/4 cup diced red onion
  • 2 cloves garlic, minced
  • 8 eggs
  • 2 tablespoons half & half
  • 1 tablespoons chipotle adobo sauce
  • 2-3 ounces sharp white cheddar cheese, grated
  • ghee or oil
  • salt + pepper
  • toppings: green onion, hot sauce, salsa, etc.

Preheat your grill to 400* F.

Spread a light coating of oil on the corn and peppers. Place on the grill. Cook corn for about 3 minutes per side and rotate 3 times until starting to brown/char. Cook the peppers for about 3-5 minutes per side until charred and bubbly on each side. You want the peppers very tender.

Allow corn and peppers to cool. Slice corn off the cob by standing it on its end over a large bowl and slice the kernels off. Slice the stems off the peppers and de-seed. Chop peppers to desired size.

Heat a 10-inch pan over medium with 2 teaspoons ghee or oil. Add the onion with a sprinkle of salt and cook until softened, about 5-7 minutes, stirring occasionally. While the onions cook thoroughly whisk the eggs, a big pinch of salt + pepper, half & half, and adobo sauce together in a bowl. Add the garlic to the pan and cook for another minute, stirring often. Stir in the corn and poblanos.

Reduce heat to medium-low. Add a bit more ghee/oil to coat the bottom and sides of the pan if needed and set your oven to low-broil [high will also work].

Pour the eggs in and let cook until almost fully set for about 5-7 minutes. While cooking gently push the eggs with a spatula from the edge towards the center and tilt the pan to allow the uncooked eggs to move to the outer edge. This will help avoid overcooking the bottom of the frittata. Once the eggs are nearly set all the way through sprinkle with cheese and place under the broiler on the top rack for 2-4 minutes until bubbly and puffed. Watch closely as it will overcook and burn fast!

Let sit for for a few minutes before slicing and serving. Top as desired.

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To roast the peppers in the oven: Preheat oven to broil and place peppers on a baking sheet and lightly oil. Let roast under the broiler for 4-6 minutes, flipping twice. You want the pepper to be bubbly and charred. Allow to cool then remove the stem and de-seed.

If using frozen corn or if not grilling the corn: Remove corn from kernels. While cooking the onion add corn to a pre-heated pan over med-high heat with a bit of ghee/oil. Cook, stirring occasionally for 5-7 minutes until starting to brown. Remove from heat and add in with the pepper per the instructions.

Adobo Sauce Alternative: If you can’t find adobo sauce [ethnic aisle in a small can] add in 1-2 teaspoons of your favorite smoky hot sauce. Adobo sauce is spicy and smoky in flavor and you don’t want to miss it!

Grilled Poblano + Corn Frittata | edibleperspective.com

Hope you have some time to relax + eat delicious things this weekend!

Ashley

p.s. We’re heading out tomorrow to visit friends back east for a week so if you have any recipe questions that I don’t answer right away this is why! I’ll respond once we return home. Be sure + check the blog next week as I have a few posts coming that you don’t want to miss! Stay tuned!

Thursday
May012014

Mexican Grilled Polenta Pizza

This past weekend I was in Temecula, California at The Big Traveling Potluck. It was a super quick trip but I’ve been reflecting on it ever since I returned home. I’ll be sharing a little more about the trip soon but there is one thing I just have to say right now.

This trip ruined me on avocados. In the best and worst way possible.

Mexican Grilled Polenta Pizza | edibleperspective.com #glutenfree #vegan

The main day of events took place at a house in a hilly-mountainous area near Temecula. The owners of this absolutely stunning [like, jaw-dropping] house rent it out for different types of events and we were lucky enough to spend most of our time there over the weekend. Beyond the house they have a gorgeous, rolling property filled with organic produce, flowers, lavender, and who knows what else.

While walking around outside I noticed an whole area of avocado trees, which were gorgeous. I just kind of stood their in awe and of course snapped a photo.

Mexican Grilled Polenta Pizza | edibleperspective.com #glutenfree #vegan

Earlier that day was when I first tried the tree-ripened avocado and I was kind of speechless. Yes, avocado left me without words. It was just so flavorful and creamy and soft [but not mushy] and vibrant green. On Sunday there was an amazing brunch spread and of course a gigantic bowl of fresh avocado. Like, mixing bowl size. There was also a fresh loaf of gluten-free bread and a toaster. You should have seen how high I piled my avocado toast. Three times.

I’ve been obsessing about it in my head ever since.

This may partially be because I bought 3 avocados yesterday, all of which were completely inedible. While they appeared and felt ripe they were streaked with brown, pale yellow-green, and they tasted like bitter water.

Mexican Grilled Polenta Pizza | edibleperspective.com #glutenfree #vegan

My hope was to slather the top of this pizza with guacamole but that just ain’t happenin’ today. Ohhh, California.

Mexican Grilled Polenta Pizza | edibleperspective.com #glutenfree #vegan

Now that I’ve stopped crying about avocados let me end on a good note.

A REALLY freaking good note.

GRILLED polenta pizza.

Never bake your polenta pizza again. Ever. Don’t do it!

Mexican Grilled Polenta Pizza | edibleperspective.com #glutenfree #vegan

When grilled, each side becomes crisp—especially around the edge—but the inside still has a tender chew. You know when you roast corn how the flavor intensifies and becomes that much more amazing? Well, the same exact thing happens with this crust! I wanted to eat the entire thing before I even put the toppings on.

If you like corn on the cob, cornbread, and corn tortillas you are pretty much going to flip out when you try this.

Mexican Grilled Polenta Pizza | edibleperspective.com #glutenfree #vegan

Topped with my easy enchilada sauce and a handful of lightly sautéed veggies, you’re looking at one flavor-packed, almost-summer meal. Maybe for an occasion like Cinco de Mayo? Maybe eaten with a cocktail in hand?

Who needs avocado anyway?

Mexican Grilled Polenta Pizza | edibleperspective.com #glutenfree #vegan

Print this!

Mexican Grilled Polenta Pizza gluten-free, vegan // yields 2, 8-inch pizzas

  • 3 cups water
  • 1 cup polenta grits
  • 1/2 batch easy enchilada sauce, let simmer longer until thick like pizza sauce 
  • 2-3 tablespoons extra virgin olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • toppings: red onion, red peppers, corn, black beans, mushrooms, hot sauce, cheddar cheese, etc.

For the polenta: Bring water to boil in a large pot. Slowly stir in the polenta grits and bring to a boil. Reduce heat to simmer and place a lid on slightly ajar to avoid spattering. Stir frequently for 25-30 minutes [lid can be removed once spattering stops] until the polenta is very stiff. Stir in 1 tablespoon of olive oil and the salt + pepper. Taste and add more s/p if needed. *The polenta will seem thickened around 15 minutes but continue to cook the full time. Do not use these instructions for quick-cook polenta.

While cooking, line two, 8-inch round pans with parchment [or wax paper]. Spread half of the polenta in each pan with a silicone spatula being sure to spread evenly, firmly, and all the way to the edge. You want the pizzas 1/8-1/4-inch thick. Place in the fridge for at least 30 minutes until fully chilled.

While chilling cook any pizza toppings and set aside until ready to use.

Preheat your grill to 350-375* F [med/med-high]. Grease your grill grates and evenly brush 1-2 teaspoons of oil the top of each polenta crust. Remove from the pan and gently flip onto the grill. Peel the parchment off and close the grill. Cook for 7-10 minutes, until grill marks appear and the edges are golden brown. Lightly oil the other side then carefully flip with a large metal spatula. Grill for about 4 minutes then top with sauce and other toppings [add sharp cheddar or pepper jack if desired]. Close the grill and let cook for another 3-5 minutes.

Carefully remove from the grill and let rest for 2-3 minutes then slice on a cutting board and serve.

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notes: Cooking polenta for hot breakfast cereal may only take about 5-10 minutes but when cooking to actually create polenta it takes about 30 minutes until it’s fully ready. It’s important to cook it this long so the pizza crust holds up when grilling. Pizzas can be made 1 night ahead and kept in the fridge overnight. Cover once cooled.

for the toppings: I like to give a quick sauté to the red onion and red pepper over med-high heat with a sprinkle of salt, then place them on a plate. Next I cook the mushrooms for 2-3 minutes then set them aside. Then I added frozen corn and black beans sprinkled with a few pinches of cumin, salt, + mild chili powder and cook for 4-5 minutes. I set everything aside until ready to top the pizzas.

Mexican Grilled Polenta Pizza | edibleperspective.com #glutenfree #vegan

Now someone come clean the mess. I’ll pay you in food.

Ashley