Grilled Polenta With Tomato Corn Salad Recipes

Steps:

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

Steps:

• Grilled Tomato Vinaigrette: Preheat the grill. Toss the tomatoes with the olive oil and season with salt and pepper to taste. Grill the tomatoes, until the skins are blackened. Remove and chop coarsely. Place the tomatoes in a blender and add the garlic, onion, balsamic vinegar and basil and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Reserve.
• Polenta: Butter a large shallow baking dish generously with butter, set aside. Place the chicken stock in large saucepan and bring to a boil. Slowly add the polenta, whisking constantly with a wire whisk. Cook over low heat, stirring constantly with a wooden spoon until thickened and smooth. Fold in the corn, Parmesan cheese and parsley and pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight.
• Preheat the grill. Cut the chilled polenta into 2-inch circles, brush with olive oil and season with salt and pepper. Grill on both sides until golden brown. Drizzle with vinaigrette.

Steps:

• Prepare a grill or grill pan for medium-high heat. Clean and oil the grill grates.
• Wrap each ear of corn in damp paper towels and microwave the wrapped corn on high for 5 minutes. Carefully remove the paper towels and let the corn cool slightly.
• Brush the corn with oil and season with salt and pepper. Grill over medium-high heat, turning occasionally, until lightly charred in spots, 8 to 10 minutes. Let cool slightly.
• Meanwhile, cut the polenta crosswise into 10 or 12 rounds. Brush the rounds on both sides with oil and season with salt and pepper. Grill over medium-high heat, turning once or twice, until nicely marked and slightly softened, about 6 minutes total.
• Whisk the 1/4 cup oil with the vinegar and garlic in a small bowl and season with salt and pepper. Set aside.
• Invert a small bowl and place it in a large bowl. Hold one ear of corn vertically on the smaller bowl and, using a knife, cut the kernels off the cob. Repeat with the remaining ears of corn. Remove the small bowl.
• Add the tomatoes and dressing to the corn; toss well. Fold in the basil and arugula, then season the salad with salt and pepper. Serve the salad with the grilled polenta, topped with jalapeño slices if desired.

Steps:

• Bring 4 cups water and salt to boil in heavy large saucepan. Gradually add polenta, whisking until boiling and smooth. Reduce heat to low. Cook until very thick, whisking often, about 25 minutes (about 15 minutes for yellow cornmeal). Whisk in cheese. Spread in 8x8x2-inch glass baking dish. Cool slightly. Cover; chill at least 6 hours.
• Whisk lime juice, oil and garlic in large bowl to blend. Set dressing aside.
• Spray grill with oil spray; prepare barbecue (medium heat). Spray corn and onion slices with oil spray. Sprinkle with salt and pepper. Grill until vegetables are tender, turning often, about 8 minutes for corn and 15 minutes for onion. Cool. Cut corn kernels from cobs. Coarsely chop onion. Add corn, onion, tomatoes, cucumber and mint to dressing; toss. Season with salt and pepper.
• Cut polenta into 4 squares. Cut each square diagonally into 2 triangles. Spray polenta with oil spray. Grill until heated through, about 5 minutes per side.
• Divide salad among 4 plates. Place 2 polenta triangles alongside each salad.

Steps:

• Combine black beans, tomato, onion, jalapeno, cilantro, lime juice, and 1 teaspoon salt in a bowl. Stir to combine. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Lay polenta rounds on a clean work surface and brush the tops with olive oil. Flip the rounds over and brush the other side with olive oil. Lightly season one side.
• Grill polenta rounds for 5 minutes. Using a spatula, flip them over and grill for 5 minutes longer. Top with black bean salsa just before serving.