GRILLED CORN AND TOMATO SALAD
Provided by Michael Symon : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 11
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
This Grilled Polenta with Balsamic Roasted Tomatoes is versatile enough to serve as an appetizer or light meal. Plus, it's easy to prepare and it can be prepped ahead of time. The flavor combination will knock your socks off, too!
Provided by Melissa Huggins
Categories Appetizer Breakfast Brunch
Time 35m
Number Of Ingredients 14
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!
Nutrition Facts : ServingSize 2 pieces, Calories 241 kcal, Carbohydrate 39 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 376 mg, Fiber 1 g, Sugar 4 g
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.
Nutrition Facts : ServingSize 1 (of 6), about 1 cup, Calories 230 kcal, Carbohydrate 26 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Fiber 5 g, Sugar 11 g, UnsaturatedFat 12 g
GRILLED PORK & VEGETABLES WITH FRESH CORN POLENTA
Fresh-corn polenta is a summery accompaniment to the pork and vegetables here. Ancho chile powder, made from dried ground poblano peppers, adds sweet, mild heat.
Provided by Adam Dolge
Categories Healthy Pork Chop Recipes
Time 40m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 473 calories, Carbohydrate 31 g, Cholesterol 76 mg, Fat 29 g, Fiber 7 g, Protein 30 g, SaturatedFat 8 g, Sodium 558 mg, Sugar 11 g
GRILLED HERB POLENTA WITH ASPARAGUS, TOMATOES AND PARMESAN
Tired of your potatoes and pasta try Polenta is a type of meal ground from sweetcorn, cornmeal or maize.
Provided by Rita1652
Categories Corn
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 208.1, Fat 8.1, SaturatedFat 1.1, Sodium 28.1, Carbohydrate 31.9, Fiber 4.1, Sugar 5.8, Protein 4.4
GRILLED POLENTA WITH CORN, RED ONION, AND CUCUMBER SALAD
Categories Salad Onion Tomato High Fiber Cornmeal Cucumber Summer Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
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
Store-bought prepared polenta does the heavy lifting for this weeknight vegetarian dinner. The polenta is cut into cakes and lightly grilled for a subtle smoky flavor. The entire meal is rounded out with a summery salad of grilled corn, fresh tomatoes and basil.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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
Serve with: Grilled pattypan squash and crusty French bread.
Yield Makes 2 servings
Number Of Ingredients 7
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
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
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.
More about "grilled polenta with tomato corn salad recipes"
GRILLED POLENTA RECIPE WITH FRESH TOMATOES - MARY'S NEST
From marysnest.com
Category Side DishTotal Time 1 hr 20 mins
- Begin to whisk in the cornmeal slowly. Once all the cornmeal has been added, turn the heat down to medium-high and continue to stir the mixture until it resembles mashed potatoes. This can take approximately 15-20 minutes.
- Remove the saucepan from the heat and spread the polenta into a greased 9" x 9" baking dish. Transfer the dish to the refrigerator to chill for 1 hour.
SWEET CORN POLENTA WITH BELL PEPPER & TOMATO SALAD …
From eatingwell.com
Category Healthy Bell Pepper Side Dish RecipesCalories 121 per servingTotal Time 4 hrs
- To prepare polenta: Bring water to a boil in a large saucepan. Reduce heat to low and gradually add cornmeal, whisking constantly to prevent clumping. Cook, stirring occasionally, until the polenta is creamy and reduced to about 4 cups, 50 to 60 minutes. (If the mixture is too stiff, loosen with 2 tablespoons water.)
- Add corn, Parmesan, butter, pepper and salt. Cook, stirring occasionally, until the cheese is melted and the corn is tender, about 5 minutes. Coat a 9-by-13-inch baking dish with cooking spray. Pour in the polenta and let cool to room temperature, about 1 hour. Loosely cover with plastic wrap and refrigerate until firm, about 2 hours or up to 1 day.
- To prepare salad: Position a rack in upper third of oven; preheat broiler to high. Place peppers cut-side down on a baking sheet. Broil, rotating the pan once, until softened and charred, 4 to 6 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Rub off the blistered skin and coarsely chop the peppers. Combine with tomatoes, 2 tablespoons oil, vinegar and salt in a medium bowl.
- Position a rack in upper third of oven; preheat broiler to high. Cut the polenta into 12 squares and place on a baking sheet. Brush both sides of the polenta with the remaining 1 tablespoon oil. Broil, turning once, until golden brown, 3 to 5 minutes per side.
GRILLED POLENTA WITH TOMATO-CORN SALAD
From foodnetwork.com
GRILLED POLENTA & VEGETABLES WITH LEMON-CAPER VINAIGRETTE ...
From eatingwell.com
5/5 (3)Total Time 35 minsCategory Healthy Grilled Eggplant RecipesCalories 397 per serving
- Whisk 2 tablespoons oil, dill, lemon juice, shallot, capers, garlic and 1/4 teaspoon each pepper and salt in a large bowl. Set aside.
- Toss tomatoes, zucchini (and/or squash), eggplant and bell pepper with the remaining 4 tablespoons oil, 1/2 teaspoon pepper and 1/4 teaspoon salt in another large bowl.
- Oil the grill rack (see Tips). Grill the vegetables and polenta until hot and lightly charred, 3 to 4 minutes per side, removing them as they're done.
20+ RECIPES WITH CORN & TOMATOES | EATINGWELL
From eatingwell.com
Author Eatingwell
EASY GRILLED AND CREAMY POLENTA WITH SEVERAL SERVING ...
From foremangrillrecipes.com
5/5 (1)Servings 6Cuisine ItalianCategory Side Dish
TWO-CORN POLENTA WITH TOMATOES, BASIL, & CHEESE RECIPE ...
From myrecipes.com
4/5 (4)Calories 194 per servingServings 7
GRILLED POLENTA WITH TOMATO AVOCADO SALAD - ANCIENT HARVEST
From ancientharvest.com
Estimated Reading Time 40 secs
BAKED POLENTA & TOMATO SALAD - A BEAUTIFUL MESS
From abeautifulmess.com
Reviews 39Estimated Reading Time 2 mins
GRILLED CHICKEN THIGHS WITH SUMMER CORN SALAD RECIPE ...
From asparagus.recipes.does-it.net
CHARRED CORN POLENTA WITH GRILLED TOMATO VINAIGRETTE RECIPE
From cookeatshare.com
GRILLED SEA BASS WITH CHARRED TOMATO & CORN SALAD RECIPE ...
From asparagus.recipes.does-it.net
GRILLED POLENTA WITH TOMATO-CORN SALAD | RECIPE IN 2021 ...
From pinterest.co.uk
CHARRED CORN POLENTA WITH GRILLED TOMATO VINAIGRETTE ...
From recipenet.org
GRILLED POLENTA RECIPE
From crecipe.com
GRILLED POLENTA WITH CORN RED ONION AND CUCUMBER SALAD RECIPES
From tfrecipes.com
GRILLED POLENTA WITH TOMATO CORN SALAD RECIPES
From tfrecipes.com
GRILLED POLENTA WITH CORN AND PARMESAN RECIPES
From tfrecipes.com
GRILLED SALAD GOAT CHEESE POLENTA | RECIPES | KALAMAZOO ...
From kalamazoogourmet.com
GRILLED POLENTA WITH TOMATO-CORN SALAD | RECIPE IN 2021 ...
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love