Roasted Sweet Corn Spoon Bread Stuffing
Roasted Sweet Corn Spoon Bread Stuffing
KEEP SCREEN ON
Yield: Makes 10 to 15 servings
Ingredients
Ingredients
2 ears sweet corn-on-the-cob, husk removed2 red peppers
1/4 pound bacon, cut into 2-inch pieces*
2 medium tomatoes, seeded, diced
1 small onion, peeled, finely diced
2 cloves garlic, peeled, finely chopped
4 cups chicken stock
2 teaspoons chili powder
Salt and freshly ground black pepper
1 1/2 cups cornmeal or polenta
4 eggs, beaten
8 ounces sharp Cheddar cheese, cut into 1/4-inch cubes
Preparation Method
- Preheat Wolf Charbroiler for 15 minutes.
- Place the corn and peppers on the grill. Roast the corn for 15 to 20 minutes or until toasty brown on all sides, rotating every 4 minutes.
- Cool slightly and remove the kernels from the cob with a knife and set aside.
- Roast peppers for 10 to 15 minutes or until blackened, rotating frequently. Place in a closed brown bag for 20 minutes to loosen the skins.
- Peel, seed and dice the peppers and set aside.
- Position oven rack to position 3. Preheat Wolf oven in CONVECTION ROAST at 325°F.
- Place bacon in a 12-inch sauté pan on Wolf rangetop over medium-high heat. Fry bacon until it is done, but not crispy. Remove and chop, leaving grease in pan; set aside.
- To the bacon grease, add tomato, onion and garlic. Cook 4 minutes or until onions are soft.
- Stir in corn and peppers and cook for 3 minutes.
- Add chicken stock and chili powder, season with salt and pepper. Increase heat to high and bring to a boil.
- Reduce heat to medium and slowly whisk in the cornmeal. Stir about 5 minutes or until thickened.
- Remove pan from heat and allow to cool for 15 minutes.
- Slowly mix 1 cup hot mixture into eggs. Gradually add egg mixture into heated cornmeal mixture in skillet.
- Stir in cooked bacon and cheese. Spread mixture in greased 2 1/2-quart casserole.
- Place uncovered in oven for 35 to 40 minutes, until top is lightly browned. Serve warm.
*preferably Nueske’s Apple Wood smoked bacon