Fresh Corn Tart with Chipotle Cream

Ingredients

• 1 teaspoon chipotle chile canned minced
• 3.5 cups corn kernels ( 7 ears)
• 2 tablespoons cilantro leaves fresh chopped
• 3  garlic cloves minced
• 2 teaspoons juice of lime fresh
• 6 ounces meatless sausage spanish (such as Soyrizo)
• 1.5 cups onion chopped
• 2 ounces part-skim mozzarella cheese shredded divided
• 0.7 cup poblano chile seeded chopped
• 0.8 cup polenta dry
• 0.5 teaspoon salt 
• 0.3 cup cup heavy whipping cream light sour
• 1 teaspoon water 
• 2 cups water 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven

Directions

1. To prepare cream, combine the first 4 ingredients in a bowl, stirring well. Cover and chill.
2. Preheat oven to 40
3. To prepare tart, heat a 10-inch cast-iron skillet over medium-high heat. Coat pan with cooking spray.
4. Add onion to pan; saut 5 minutes.
5. Add chile to pan; saut 5 minutes.
6. Remove casings from sausage.
7. Add sausage to pan; saut 2 minutes, stirring to crumble.
8. Add corn and garlic to pan; saut 5 minutes or until lightly browned.
9. Remove corn mixture from pan.
10. Wipe pan dry with a paper towel. Recoat pan with cooking spray, and set pan aside.
11. Combine 2 cups water and salt in a saucepan over medium-high heat; bring to a boil. Gradually stir in the polenta; cook 5 minutes or until thick, stirring constantly.
12. Remove from heat, and stir in 1 1/2 cups corn mixture.
13. Pour polenta mixture into prepared pan.
14. Sprinkle 1/4 cup cheese evenly over polenta mixture; top with remaining corn mixture.
15. Sprinkle remaining 1/4 cup cheese over top.
16. Bake at 400 for 25 minutes or until lightly browned.
17. Let stand for 5 minutes, and cut into wedges.
18. Sprinkle with cilantro.
19. Serve with chipotle cream.