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Grilled Corn Polenta with Roasted Red Peppers

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Recipe

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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
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1 cup cornmeal
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1 cup corn
fresh
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½ cup Parmesan cheese
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Roasted red peppers
3 each sweet red bell peppers
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1 tablespoon olive oil
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1 tablespoon white wine vinegar
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1 pinch salt
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8 each basil
fresh leaves and thinly sliced
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Ingredients

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

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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?
 

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