#213 charred peppers and fresh corn polenta with soy-cured yolk

from Flavor

This dish was delicious as it is beautiful. Like 10/10. It has a few steps but not necessarily too complicated for a weeknight. First the yolk is marinated in soy sauce, then the rainbow romano peppers are roasted and marinated in a mix of maple syrup, olive oil, garlic, lemon peel and thyme. Then the corn is sautéed in butter, parmesan and mixed with yogurt before being added to some creamy polenta. Some basil and parmesan are the finishing touches. The whole thing is deliciously indulgent and comforting. Like a vegetarian shrimp and grits.