Smoked Corn Pudding
This recipe is courtesy of Chef Mike Arnold. We recommend serving this dish with a dollop of tomato jam.
This recipe is courtesy of Chef Mike Arnold. Serve it with smoky corn pudding, poultry, or fish.
Ingredients
- 1/2 pound cherry tomatoes, halved
- 1/2 cup balsamic vinegar
- 1/2 cup red wine vinegar
- ground black pepper
- coriander seeds, cracked
- 1 hot pepper
Preparation
Combine first 5 ingredients in a medium saucepan. Bring to a boil, add remaining ingredients and simmer 10-15 minutes or until think and syrupy. Cool. Place in food processor and process until desired consistency.
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