Grilled Polenta With Tomato Corn Salad Recipes

GRILLED CORN AND TOMATO SALAD

Steps:

• Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can.
• Prepare and preheat your lump charcoal grill to medium low.
• Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes.
• Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine.
• Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.

GRILLED POLENTA WITH BALSAMIC ROASTED TOMATOES

Steps:

• In a med-large pot, add the water, broth, polenta, and salt. Place on stove over high heat and whisk to combine. Bring to a boil and turn heat down to a low simmer. (*the polenta tends to spurt up so use long cooking utensils to prevent burns). Stir or whisk every 30 seconds to keep it smooth. It'll thicken up and finish cooking around the 4-5 minute mark. It should be very thick, but not have big clumps (whisk in more water/broth to smooth if needed).
• Remove from heat and stir in the vegan parmesan cheese and butter. Taste and add more seasoning if needed.
• Pour polenta into a 11X7 Baking Pan (or something similar) and smooth out evenly with a spatula. Let it cool for 10 minutes before transferring into freezer for another 10-15 minutes. You can also place in the fridge for 30-60 minutes.
• While the polenta is setting, you can roast the tomatoes. Preheat oven to 450° F (230° C). Place tomatoes in a small baking dish and nip each one with scissors (leave vine intact if preferred). Add garlic, drizzle with oil, balsamic vinegar and sprinkle with sugar, salt, and pepper. Place in the oven for 10 to 15 minutes until the tomatoes are blistered and tender.
• When the polenta is cooled and firm, flip over gently onto a cutting board. Cut into 8 rectangular slices.
• Heat a Grill Pan over medium-high heat for a few minutes. While the pan is heating, brush one side of the polenta to coat. When the pan is fully heated, add the polenta, leaving some room in between (don't crowd - work in batches if needed). Grill for 7-9 minutes until grill marks appear (push down gently to help it along). Don't move the polenta slices much or they won't grill properly. Use a metal spatula to gently remove. You can serve now or flip and grill the other side of the slices.
• Place a few slices on a plate and top with vegan cheese, a few tomatoes with a drizzle of the roasting sauce. If preferred, top with fresh-cut basil, crushed red pepper, capers and a drizzle of balsamic glaze. Enjoy!

GRILLED CORN SALAD WITH AVOCADO

Steps:

• Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.
• Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
• In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.

GRILLED PORK & VEGETABLES WITH FRESH CORN POLENTA

Steps:

• Preheat grill to medium-high.
• Cut corn kernels from cobs. Transfer the kernels and cobs to a medium saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the kernels are very tender, 8 to 10 minutes.
• Discard the cobs and reserve 3/4 cup of the cooking liquid. Drain the kernels and transfer to a food processor. Pulse, adding enough of the reserved cooking liquid to get the consistency of a slightly chunky polenta. Return to the pan and cook over low heat, stirring often, for 5 minutes. Stir in butter and 1/4 teaspoon each salt and pepper. Remove from heat and cover to keep warm.
• Toss eggplant, onion and bell pepper with 2 tablespoons oil in a large bowl. Sprinkle with 2 teaspoons oregano, 1 teaspoon chili powder and 1/4 teaspoon each salt and pepper; toss again. Drizzle pork chops with the remaining 1 tablespoon oil and sprinkle with the remaining 1 teaspoon each oregano and chili powder and 1/4 teaspoon each salt and pepper.
• Grill the pork until an instant-read thermometer inserted in the thickest part reaches 145°F, 4 to 6 minutes per side. Grill the vegetables until tender, 3 to 4 minutes per side.
• Coarsely chop the vegetables. Serve the pork and vegetables with the polenta. Garnish with parsley, if desired.

GRILLED HERB POLENTA WITH ASPARAGUS, TOMATOES AND PARMESAN

Steps:

• Bring 2 of the cups of water to the boil and slowly add the polenta and herbs , whisking all the time. This ensures the polenta won't form lumps.
• Reduce the heat to a simmer, stirring frequently with a wooden spoon.
• When the polenta becomes too thick, add the remaining water a little at a time.
• Line a tray with cling film and spread the polenta about 1 inch thick using the back of a spoon. Cool overnight. Once cooled, cut into shapes brush with oil and season with salt and pepper and grill on hot grill.
• Heat the balsamic vinegar, garlic and sugar in a saucepan. Once the sugar has dissolved, add the asparagus and cook for 3 minute.
• To serve: arrange the polenta shapes on serving dishes, top with the asparagus and tomatoes, shave over the parmesan and drizzle with a little olive oil. Garnish with fresh parsley. Serve with lots of fresh crusty bread.

GRILLED POLENTA WITH CORN, RED ONION, AND CUCUMBER SALAD

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 TOMATO-CORN SALAD

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.

GRILLED PORTERHOUSE WITH TARRAGON-TOMATO SALAD

Steps:

• Prepare barbecue (medium-high heat). Whisk olive oil, vinegar, and tarragon in small bowl to blend. Mix in tomatoes and shallot. Season salad to taste with coarse salt and pepper. Let stand 15 minutes.
• Sprinkle steak generously on both sides with coarse salt and pepper. Grill to desired doneness, about 6 minutes per side for medium-rare. Transfer to platter. Let stand 10 minutes.
• Spoon salad over steak and serve.

GRILLED POLENTA WITH CORN AND PARMESAN

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.