Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, appetizer
Time 3h40m
Yield Four servings
Number Of Ingredients 14
Steps:
- Place the yogurt in a strainer lined with cheesecloth. Set aside to drain for 3 hours. This will become yogurt cheese. Bring 2 cups of water to a boil. Whisk in the cornmeal. Cook until creamy, about 25 minutes. Season with the salt and pepper. Set aside.
- Heat a large cast-iron skillet until smoking. Add 2 1/2 cups of the corn. Dry roast, stirring constantly, about 3 minutes. Set aside.
- Brush the inside of 4 ramekins -- 3 inches in diameter, 4 inches tall -- with 1 tablespoon of olive oil. Cover the bottom of each with a thick layer of the cornmeal mixture. Add a layer of yellow bell peppers, a layer of the poblano peppers, a layer of dry roasted corn and a layer of yogurt cheese. Top with the remaining cornmeal. Refrigerate for 2 hours.
- Cook the onion in the remaining olive oil in a nonstick skillet over medium heat until translucent, about 5 minutes. Add the reserved dry-roasted corn, the remaining fresh corn, peppers, marjoram and broth. Simmer for 3 minutes.
- Remove from the heat and puree in a blender until smooth. Strain and ladle into 4 warmed soup bowls. Serve each with a timbale.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 12 grams, Carbohydrate 92 grams, Fat 17 grams, Fiber 8 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 1357 milligrams, Sugar 28 grams, TransFat 0 grams
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