Grilled Polenta With Corn Red Onion And Cucumber Salad Recipes

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GRILLED POLENTA



Grilled Polenta image

Provided by Guy Fieri

Time 2h50m

Yield 8 servings

Number Of Ingredients 9

3 cups water
2 teaspoons kosher salt
1 1/2 cups quick cooking polenta, medium or coarse-grain
1 teaspoon freshly ground black pepper
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped marjoram leaves
2 tablespoons unsalted butter, plus more for pan
3/4 cup grated Parmesan
1/4 cup olive oil, for grilling or pan searing

Steps:

  • In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
  • Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
  • Preheat a grill to medium.
  • When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.

FRESH CORN SALAD



Fresh Corn Salad image

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Provided by Ina Garten

Categories     side-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 7

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

Steps:

  • In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
  • Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

POLENTA WITH CORN, TOMATO AND RED ONION SAUCE



Polenta With Corn, Tomato And Red Onion Sauce image

Provided by Marian Burros

Categories     dinner, main course, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 10

8 ounces whole red onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
1 tablespoon olive oil
3 ripe medium tomatoes, about 12 ounces
3 corn on the cob
2 1/2 cups no-salt-added chicken stock
Few sprigs fresh basil to yield 3 tablespoons chopped
1/4 teaspoon salt
Freshly ground black pepper to taste
1/2 cup fine-grain polenta
1 ounce Parmigiano Reggiano (5 tablespoons coarsely grated)

Steps:

  • Chop whole red onion.
  • Heat medium large nonstick pan until it is very hot. Reduce heat to medium high; add oil, and saute onion until it begins to soften, a couple of minutes.
  • Wash, trim and cut tomatoes in half, squeezing them with your hands to remove excess juice and seeds. Chop the tomatoes, add to the onion and continue to cook over medium heat for a few minutes.
  • Meanwhile, scrape the corn off the cobs.
  • Bring the chicken stock to a boil in a medium covered pot.
  • Wash, dry and chop basil.
  • Stir the corn and basil into the tomato mixture, and season with salt and pepper.
  • Reduce the heat under the chicken stock to medium; slowly stir the polenta into the stock, and cook over low heat a couple of minutes, stirring occasionally, until mixture is thick but still runny.
  • Grate the cheese.
  • Spoon the polenta onto dinner plates, top with the sauce and sprinkle with cheese.

Nutrition Facts : @context http, Calories 580, UnsaturatedFat 11 grams, Carbohydrate 89 grams, Fat 17 grams, Fiber 9 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 953 milligrams, Sugar 24 grams, TransFat 0 grams

GRILLED POLENTA WITH CORN, RED ONION, AND CUCUMBER SALAD



Grilled Polenta with Corn, Red Onion, and Cucumber Salad image

Categories     Salad     Onion     Tomato     High Fiber     Cornmeal     Cucumber     Summer     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

4 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
1/4 cup grated Parmesan cheese
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 garlic clove, minced
Nonstick vegetable oil spray
4 ears corn, husked
1 large red onion, cut into 1/2-inch-thick slices
2 1/2 cups chopped seeded tomatoes
1 1/4 cups chopped English hothouse cucumber
1/3 cup chopped fresh mint

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.

GRILLED POLENTA WITH CORN AND PARMESAN



Grilled Polenta with Corn and Parmesan image

Categories     Side     Parmesan     Cornmeal     Corn     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

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

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.

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