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Bon Appétit

Grilled Polenta with Corn and Parmesan

3.1

(15)

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Grilled Polenta with Corn and ParmesanScott Peterson

Stone-ground cornmeal has more texture and corn flavor than steel-ground.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup corn kernels
3 cups water, divided
1 teaspoon salt
1 cup stone-ground cornmeal
Additional olive oil
1/2 cup freshly grated Parmesan cheese

Preparation

  1. Step 1

    Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add corn; sauté until heated through, about 3 minutes. Remove from heat.

    Step 2

    Bring 2 cups water and 1 teaspoon salt to boil in medium saucepan over medium heat. Whisk cornmeal and 1 cup water in medium bowl to blend. Whisk cornmeal-water mixture into boiling water; return to boil. Cook until polenta is smooth and thick, stirring often, about 30 minutes. Stir in corn mixture.

    Step 3

    Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely. (Can be made 1 day ahead. Cover; chill.)

    Step 4

    Prepare barbecue (medium-high heat). Brush grill with oil. Cut polenta into 12 squares. Brush both sides with oil. Place on grill; cover grill. Grill until polenta is golden brown, about 3 minutes per side, sprinkling with cheese during last minute. Serve hot.

TagsCornVegetableCornmealFlourParmesanCheeseDairyStarterSideDinnerGluten FreeNut FreeVegetarianEasyGrillingSummerBon Appétit

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