2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
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Spicy Squash and Corn Pudding with Roasted Tomato Vinaigrette

This easy summer casserole is delicious as a side dish or as a light supper accompanied by grilled seasonal vegetables. Since the squash is sauteed just until crisp tender, the resulting dish has the appealing texture of garden-fresh squash. The cornmeal thickens the dish slightly and also adds a very mild, earthy flavor.

Serves 6 to 8

2 1/2 cups milk
1 cup yellow conrmeal
1/4 cup olive oil
2 yellow squash, diced
Kernels from 2 ears fresh corn (about 1 cup)
1 red bell pepper, cored, seeded, and diced
1 jalapeno, cored seeded and finely diced
5 large eggs
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
2 tablespoons chopped fresh chives or minced scallions
1 cup (about 4 ounces) pepper Jack cheese, grated

Roasted Tomato Vinaigrette (recipe follows)

1. Preheat the oven to 350 degrees.

2. Lightly butter a 2-quart souffle dish and set aside.

3. Bring the milk to a low boil in a medium saucepan. Remove from the heat and slowly whisk in the cornmeal.

4. Heat the olive oil in a skillet over medium heat. Add the squash, corn and red bell pepper and cook, stirring frequently, 3-5 minutes unti crisp-tender, and set aside.

5. Mix together the eggs, thyme, chives, and Pepper jack cheese in a bowl. Add the milk mixture and the squash mixture and stir until well blended.

6. Pour the mixture into the prepared dish and bake 45 to 50 minutes, until the top is lightly brown and puffy, but it is still slightly soft in the center. Cool 10 to 15 minutes before serving so that the pudding sets. Serve with the vinaigrette spooned on top of the each serving. Serve immediately.

Related recipe(s):

Tomato Vinaigrette

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2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
Open 7 days a week from 7:30 am to 8 pm