Name: Grilled Polenta with Corn and Parmesan
Yield: Makes 6 servings
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

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Grilled Polenta with Corn and ParmesanScott Peterson

Stone-ground cornmeal has more texture and corn flavor than steel-ground.

Recipe information

Yield
Makes 6 servings

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

Preparation

Step 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.
Step 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.
Step 3
Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely. (Can be made 1 day ahead. Cover; chill.)
Step 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.