Meera Sodha's Vegan Recipe for Fresh Sweetcorn Polenta with Greens and Hazelnuts | The new vegan

I recently thought about the Green Giant and all it has done to inform people's relationship with sweet corn. I'm not saying tinned sweetcorn is bad at all, just that most of us in Britain grew up eating it rather than fresh - and there aren't many vegetables for which it is. is the case. Fresh corn is a different beast: it's milkier, starchier, silkier, and more flavorful (or slightly sweet) when cooked. Once pureed like this, it turns into a rich, decadent base and a perfect partner for some seasonal pals, like peas, chard and seasoned tomatoes with a little vinegar and oil. /p>Fresh sweet corn polenta with greens and hazelnuts

Fresh corn is often the cheapest when it is most plentiful and in season (i.e. now until October). You will need an immersion blender to puree the corn.

Prepare 20 minCook 45 minServes 4

6 sweetcorn cobs, hulls and silken hairs removed (or 1 kg frozen sweetcorn kernels, thawed) 6 tablespoons extra virgin olive oil, plus extra for serving 1¾ teaspoons fine sea salt 2 teaspoons of Aleppo pepper 50 g blanched hazelnuts, coarsely chopped 4 banana shallots (200 g), peeled and cut into thin rings (about 150 g net) 1 red pepper, thinly sliced ​​4 cloves of garlic, peeled and crushed 400g ripe cherry tomatoes, halved 200g Swiss chard, leaves and stems separated, stems cut into 8cm lengths, leaves cut into 5cm wide strips 100g watercress, woody ends removed and discarded, remainder chopped 200g peas, thawed if frozen 2 tbsp apple cider vinegar

Using u n a sharp knife and a sturdy cutting board, place a peeled corn on its end and carefully run the knife up and down as close to the kernel as possible, freeing the kernels from all sides. Repeat with the other ears.

Collect all the grains in a saucepan and add three tablespoons of oil, 400 ml of water, a teaspoon of salt and Aleppo pepper, and stir. Place the saucepan over medium heat, bring to a boil, then put the lid on, lower the heat and boil for 20 minutes. Remove from the heat and, using an immersion blender or a food processor, reduce to a coarse puree.

Place the crushed hazelnuts in a large saucepan fitted with a cover, then put it on medium heat and toast the walnuts for about three minutes, moving them around the pan, until they turn golden brown. Transfer to a bowl, return the pan to the heat, add the remaining three tablespoons of oil, the shallots and the remaining three-quarters of a teaspoon of salt, and cook, stirring, for five minutes.

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Add the chilli and garlic, and cook, stirring, for two minutes. Now add the tomatoes and chard stems, stir to combine, then put the lid on and cook, stirring occasionally, for 10 minutes. Add the chard leaves and watercress, cover again and cook and soften for another two minutes. Stir in the peas and apple cider vinegar, cook, uncovered, for two minutes, then remove from the heat.

Pour the corn cream on a dish, garnish with the greens, sprinkle with crushed hazelnuts and serve with a final drizzle of olive oil.