Grilled Polenta with Corn and Parmesan |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Stone-ground cornmeal has more texture and corn flavor than steel-ground. 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 |
Directions:
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.
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.
3. Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely. (Can be made 1 day ahead. Cover; chill.)
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.
|
|