Fresh Corn Tart with Chipotle Cream

Ingredients:

For the chipotle cream:

1/4 cup sour cream
2 teaspoons fresh lime juice
1 teaspoon minced chipotle chile, canned in adobo sauce
1 teaspoon water

For the tart:

2 teaspoons canola oil, divided
1 1/2 cups chopped onion
2/3 cup chopped seeded poblano chile
6 ounces Soyrizo (meatless Spanish sausage)
3 1/2 cups fresh corn kernels
3 garlic cloves, minced
2 cups water
1/2 teaspoon salt
3/4 cup dry polenta
3 ounces shredded mozzarella cheese, divided
2 tablespoons chopped fresh cilantro

Procedure:

To make the chipotle cream: In a small bowl, whisk together sour cream, lime juice, chipotle and water until combined - cover and chill.

Preheat oven to 400 degrees F. In a 10″ cast-iron skillet, heat 1 teaspoon oil over medium-high. Add onion to pan - cook until softened, about 5 minutes. Stir in chopped chile - cook 5 minutes. Remove casings from sausage and stir into the pan - cook 4 minutes, stirring to crumble. Add corn and garlic to pan - cook until lightly browned, about 5 to 8 minutes. Scoop the corn mixture into a medium bowl. Wipe pan dry - lightly coat with the remaining teaspoon of oil. In a medium saucepan, bring water and salt to a boil over medium-high. Gradually stir in the polenta - cook until thick, stirring constantly, about 5 minutes. Remove the pan from the heat and stir in 1 1/2 cups of the corn mixture. Pour polenta mixture into the oiled skillet and spread evenly. Scatter half of the cheese over the polenta - spread the remaining corn mixture on top. Scatter remaining cheese on top. Bake until lightly browned, about 25 minutes. Remove and let stand 5 to 10 minutes before cutting into wedges. Sprinkle with cilantro. Serve each serving with a spoonful of the chipotle cream. Makes 4 to 6 servings.