s GRILLED POLENTA WITH CORN AND PARMESAN **
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s GRILLED POLENTA WITH CORN AND PARMESAN **
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Ingredients
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Instructions Instructions: *** 5-14-06 good but needs more flavor *** Stone-ground cornmeal has more texture and corn flavor than steel-ground. click photo to enlarge 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 Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sautT 5 minutes. Add garlic; sautT 1 minute. Add corn; sautT 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. Makes 6 servings. Bon AppTtit August 2004 Notes: ********** RECIPE ENDS ******** This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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