Fresh Corn Tart With Chipotle Cream

• Cream:
• 1/4 cup light sour cream
• 2 teaspoons fresh lime juice
• 1 teaspoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon water
• Tart:
• Cooking spray
• 1 1/2 cups chopped onion
• 2/3 cup chopped seeded poblano chile
• 6 ounces meatless Spanish sausage (such as Soyrizo)
• 3 1/2 cups corn kernels (about 7 ears)
• 3 garlic cloves, minced
• 2 cups water
• 1/2 teaspoon salt
• 3/4 cup dry polenta
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
• 2 tablespoons chopped fresh cilantro

1. To prepare cream, combine the first 4 ingredients in a bowl, stirring well. Cover and chill.
2. Preheat oven to 400u0b0.
3. To prepare tart, heat a 10-inch cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 5 minutes. Add chile to pan; saute 5 minutes. Remove casings from sausage. Add sausage to pan; saute 2 minutes, stirring to crumble. Add corn and garlic to pan; saute 5 minutes or until lightly browned. Remove corn mixture from pan.
4. Wipe pan dry with a paper towel. Recoat pan with cooking spray, and set pan aside.
5. 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. Remove from heat, and stir in 1 1/2 cups corn mixture. Pour polenta mixture into prepared pan. Sprinkle 1/4 cup cheese evenly over polenta mixture; top with remaining corn mixture. Sprinkle remaining 1/4 cup cheese over top.
6. Bake at 400u0b0 for 25 minutes or until lightly browned. Let stand for 5 minutes, and cut into wedges. Sprinkle with cilantro. Serve with chipotle cream.

cream, light sour cream, lime juice, chipotle chile, water, cooking spray, onion, chile, spanish sausage, corn kernels, garlic, water, salt, polenta, mozzarella cheese, fresh cilantro

Taken from www.myrecipes.com/recipe/fresh-corn-tart-with-chipotle-cream (may not work)