Spicy Squash and Corn Pudding with Roasted Tomato Vinaigrette
Serves 6 to 8
2 1/2 cups milk
1 cup yellow cornmeal
1/4 cup olive oil
2 small yellow squash, diced
1 cup fresh corn kernels
1 red bell pepper, cored, seeded and diced
5 large eggs
1 tablespoon chopped fresh basil
2 tablespoons minced scallions
1 cup grated cheddar cheese
Roasted Tomato Vinaigrette (recipe follows)
Preheat the oven to 350°F.
Lightly butter a 2-quart souffle or casserole dish and set aside
Bring the milk to a low boil in a medium saucepan. Remove from the heat and slowly whisk in the cornmeal.
Heat the olive oil in a large skillet over medium heat. add the squash, corn, and pepper and cook, stirring frequently until the vegetables are crisp tender, about 3 minutes.
Mix together the eggs, basil, scallions and cheese. Add the milk mixture and squash mixture and stir to combine. Pour the mixture into the prepared dish and place in the oven to bake 40-45 minutes. Until the top is golden brown and puffy and the center is slightly soft.
Remove from the oven and cool 10-15 minutes before serving. Serve warm with the Tomato Vinaigrette spooned over the top.
Roasted Tomato Vinaigrette
Makes about 1 1/2 cups vinaigrette
5 plum tomatoes , cored and chopped
2 shallots chopped
1/3 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoons chopped fresh chives
1/3 cup champagne vinegar
Preheat the oven to 400°F. Toss the tomatoes and shallots in the oil on a rimmed baking sheet. Arrange the tomatoes in a single layer and place in the oven to roast 30-35 minutes until, slightly caramelized and starting to release their liquid. Remove from the oven and cool slightly, reserving any liquid in the pan.
Place the salt, pepper, chives, vinegar, tomatoes and oil from the roasting pan in a bowl and whisk until well blended and all the oil is incorporated.