Grilled Corn Polenta with Roasted Red Peppers
.
Yield
12 servingsPrep
8 minCook
40 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | teaspoon |
salt
|
|
| 1 | cup |
cornmeal
|
|
| 1 | cup |
corn
fresh |
|
| ½ | cup |
Parmesan cheese
|
|
| Roasted red peppers | |||
| 3 | each |
sweet red bell peppers
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
white wine vinegar
|
|
| 1 | pinch |
salt
|
*
|
| 8 | each |
basil
fresh leaves and thinly sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.8 | ml |
salt
|
|
| 237 | ml |
cornmeal
|
|
| 237 | ml |
corn
fresh |
|
| 118 | ml |
Parmesan cheese
|
|
| Roasted red peppers: | |||
| 3 | each |
sweet red bell peppers
|
|
| 15 | ml |
olive oil
|
|
| 15 | ml |
white wine vinegar
|
|
| 1 | pinch |
salt
|
*
|
| 8 | each |
basil
fresh leaves and thinly sliced |
*
|
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.
