Charred Corn Polenta With Grilled Tomato Vinaigrette
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Olive Oil1
Salt2 cloves
Garlic2 tbsps
Red Onion (coarsely chopped)1 cup
Balsamic Vinegar8 cups
Chicken Stock2 cups
Polenta2 tsps
Coarse Kosher Salt1 cup
Corn Kernel (fresh)2 tbsps
Parsley (fresh, finely chopped)Directions:
1
Grilled Tomato Vinaigrette: Preheat the grill
2
Toss the tomatoes with the olive oil and season with salt and pepper to taste
3
Grill the tomatoes, until the skins are blackened
4
Remove and chop coarsely
5
Place the tomatoes in a blender and add the garlic, onion, balsamic vinegar and basil and blend until smooth
6
Slowly add the olive oil until emulsified and season with salt and pepper to taste
7
Reserve
8
Polenta: Butter a large shallow baking dish generously with butter, set aside
9
Place the chicken stock in large saucepan and bring to a boil
10
Slowly add the polenta, whisking constantly with a wire whisk
11
Cook over low heat, stirring constantly with a wooden spoon until thickened and smooth
12
Fold in the corn, Parmesan cheese and parsley and pour the mixture into the prepared baking dish
13
Cover and chill in the refrigerator at least 4 hours or overnight
14
Preheat the grill
15
Cut the chilled polenta into 2-inch circles, brush with olive oil and season with salt and pepper
16
Grill on both sides until golden brown
17
Drizzle with vinaigrette