Grilled Corn Polenta With Roasted Red Peppers |
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Prep Time: 0 Minutes Cook Time: 38 Minutes |
Ready In: 38 Minutes Servings: 12 |
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This recipe I haven't tried yet, but it just sounded so delicious, that I thought I'd post it for everyone to try - Ingredients:
3/4 teaspoon salt |
1 cup cornmeal |
1 cup fresh corn kernels |
1/2 cup parmesan cheese, grated |
3 sweet red peppers |
1 tablespoon extra-virgin olive oil |
1 teaspoon white wine vinegar |
1 pinch salt |
8 leaves fresh basil, thinly sliced |
Directions:
1. ROASTED RED PEPPERS: Broil red peppers, turning often, until charred, 15 minutes. Let cool. Peel off blackened skins. Core, seed and thinly slice; place in a small bowl.
2. Sprinkle with oil, vinegar and salt; toss. Stir in basil. Set side.
3. In large saucepan, bring 4 cups water and salt to boil; reduce heat to low. Gradually whisk in cornmeal; cook, stirring often, for 10 minutes.
4. Add corn; cook until tender-crisp and polenta is thick enough to mound on a spoon, 5-10 minutes. Stir in cheese. Spread in greased 13x9-inch glass baking dish. Let cool until set, about 30 minutes.
5. Cut polenta into 12 squares. Place on greased grill over medium heat; close lid and grill, turning once, until marked, about 8 minutes. Served topped with red peppers.
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