Grilled Corn Polenta With Roasted Red Peppers
Ready In: 38 mins
Serves: 12
Ingredients
- 3⁄4 teaspoon salt
- 1 cup cornmeal
- 1 cup fresh corn kernels
- 1⁄2 cup parmesan cheese, grated
ROASTED RED PEPPERS
- 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
- 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.
- Sprinkle with oil, vinegar and salt; toss. Stir in basil. Set side.
- 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.
- 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.
- 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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