Penne with Polenta, Corn & Arugula

Summer means fresh, local corn (at least in the Midwest) and tasty garden greens. It also means that I am NOT turning on the oven unless I'm being held captive by hippies in exchange for some sort of baked good. 


This is a great way to enjoy your seasonal produce in a light but satisfying pasta dish. Plus it can easily be adjusted for a vegan or gluten free crowd. 

Ingredients:

1 lb penne pasta (whole grain pasta works nicely)
1 polenta log
2 ears of corn (preferably already grilled or roasted) 
A big handful of arugula (you can add or substitute whatever greens are currently available in your garden or fridge. I tossed some chopped chard in with mine. Kale, thinly sliced Collards, or even Basil leaves would also be great.)
1/2 onion, sliced 1/4" lengthwise 
3-4 garlic cloves, chopped
4 Tbsp olive oil
2 cups white wine
2 Tbsp Parmesan cheese
4 oz fresh Mozzarella (I used ciliegine)
A few pinches of red pepper flakes (optional)
2 tablespoons fresh chopped parsley or chives
Salt, onion powder, or garlic powder to taste

**Dietary Restriction Tips: 

• Make it vegan by omitting the cheese
• Make it gluten free by omitting the pasta and doubling the polenta

Directions:

1. Slice corn kernels off of cob and set aside 
2. Slice the polenta into 1/2" thick rounds 
3. Heat 1 Tbsp olive oil in pan on med-high and cook polenta until one side is golden brown and the sides have started to turn deeper yellow more than halfway through, about 5-6 minutes 
4. Drizzle 1 Tbsp olive oil over polenta and flip so that they don't stick. The second side will only take 3-4 minutes. Remove from heat and once cooled, slice each round into 1/2" to 1" slices and arrange on dinner plates. These will go below/around the pasta to pick up extra sauce that the pasta leaves behind.
5. Cook the pasta according to the package directions. Drain & return to pot, drizzling with a tiny bit of olive oil to keep from sticking. 
6. While the pasta is cooking, heat the remaining oil in a medium skillet or small pot over medium-high heat and saute chopped garlic, onion, parsley or chives, and a pinch of salt until translucent, about 5 minutes
7. Deglaze with wine and add corn kernels and parmesan. Simmer 4-5 minutes until wine is reduced by about 75%
8. Slice Mozzarella balls into sections about half as big as the sliced polenta wedges.
9. Stir corn & wine mixture into cooked pasta along with arugula. 
10. Place pasta on top of polenta layer and garnish with Mozzarella slices and red pepper flakes, if desired. 
11. Enjoy!

This recipe was inspired by Real Simple's Creamy Fettuccine With Corn and Arugula