Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Grilled Corn Polenta with Roasted Red Peppers

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

.

 

Yield

12 servings

Prep

8 min

Cook

40 min

Ready

80 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
¾ teaspoon salt
Camera
1 cup cornmeal
Camera
1 cup corn
fresh
Camera
½ cup Parmesan cheese
Camera
Roasted red peppers
3 each sweet red bell peppers
Camera
1 tablespoon olive oil
Camera
1 tablespoon white wine vinegar
Camera
1 pinch salt
* Camera
8 each basil
fresh leaves and thinly sliced
* Camera

Ingredients

Amount Measure Ingredient Features
3.8 ml salt
Camera
237 ml cornmeal
Camera
237 ml corn
fresh
Camera
118 ml Parmesan cheese
Camera
Roasted red peppers:
3 each sweet red bell peppers
Camera
15 ml olive oil
Camera
15 ml white wine vinegar
Camera
1 pinch salt
* Camera
8 each basil
fresh leaves and thinly sliced
* Camera

Directions

For preparing roasted red peppers:

Broil red peppers, turning often until charred, about 15 minutes. Let cool.

Peel off blackened skins. Core, seed and thinly slice.

Place in small bowl. Sprinkle with oil, vinegar and salt, toss.

Stir in basil. Set aside.

In large saucepan, bring 4 cups water and salt to boil, reduce het to low.

Gradually whisk in cornmeal and cook, stirring often, for about 10 minutes.

Add corn, cook until tender-crisp and polenta is thick enough to mound on spoon, about 10 minutes.

Stir in cheese.

Spread in greased 13 by 9 inches glass baking dish .

Let cool until set, about 30 minutes.

Cut polenta into 12 squares.

Place on greased grill over medium heat, close lid and grill.

Turn once, until marked, about 8 minutes.

Serve topped with roasted red peppers.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 8231% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 218mg 9%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 6g
Vitamin A 20% Vitamin C 65%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe