Grilled Polenta With Corn, Red Onion, And Cucumber Salad
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 cups
Water1 tsp
Salt1 cup
Grated Parmesan Cheese3 tbsps
Lime Juice (fresh)2 tbsps
Olive Oil2.5 cups
Tomatoes (chopped seeded)1.25 cups
Cucumber (chopped english hothouse)1 cup
Mint (chopped fresh)Directions:
1
Bring 4 cups water and salt to boil in heavy large saucepan
2
Gradually add polenta, whisking until boiling and smooth
3
Reduce heat to low
4
Cook until very thick, whisking often, about 25 minutes (about 15 minutes for yellow cornmeal)
5
Whisk in cheese
6
Spread in 8x8x2-inch glass baking dish
7
Cool slightly
8
Cover; chill at least 6 hours
9
Whisk lime juice, oil and garlic in large bowl to blend
10
Set dressing aside
11
Spray grill with oil spray; prepare barbecue (medium heat)
12
Spray corn and onion slices with oil spray
13
Sprinkle with salt and pepper
14
Grill until vegetables are tender, turning often, about 8 minutes for corn and 15 minutes for onion
15
Cool
16
Cut corn kernels from cobs
17
Coarsely chop onion
18
Add corn, onion, tomatoes, cucumber and mint to dressing; toss
19
Season with salt and pepper
20
Cut polenta into 4 squares
21
Cut each square diagonally into 2 triangles
22
Spray polenta with oil spray
23
Grill until heated through, about 5 minutes per side
24
Divide salad among 4 plates
25
Place 2 polenta triangles alongside each salad
26
Bring 4 cups water and salt to boil in heavy large saucepan
27
Gradually add polenta, whisking until boiling and smooth
28
Reduce heat to low
29
Cook until very thick, whisking often, about 25 minutes (about 15 minutes for yellow cornmeal)
30
Whisk in cheese
31
Spread in 8x8x2-inch glass baking dish
32
Cool slightly
33
Cover; chill at least 6 hours
34
Whisk lime juice, oil and garlic in large bowl to blend
35
Set dressing aside
36
Spray grill with oil spray; prepare barbecue (medium heat)
37
Spray corn and onion slices with oil spray
38
Sprinkle with salt and pepper
39
Grill until vegetables are tender, turning often, about 8 minutes for corn and 15 minutes for onion
40
Cool
41
Cut corn kernels from cobs
42
Coarsely chop onion
43
Add corn, onion, tomatoes, cucumber and mint to dressing; toss
44
Season with salt and pepper
45
Cut polenta into 4 squares
46
Cut each square diagonally into 2 triangles
47
Spray polenta with oil spray
48
Grill until heated through, about 5 minutes per side
49
Divide salad among 4 plates
50
Place 2 polenta triangles alongside each salad