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Ingredients
| salt: 3/4 tsp |
| cornmeal: 1 cup |
| sweet yellow corn: 1 cup |
| grated parmesan cheese: 1/2 cup |
| red bell pepper: 3 peppers |
| olive oil: 1 Tbl |
| white wine vinegar: 1 tsp |
| salt: 1 dash |
| fresh basil: 8 leaves (thinly sliced) |
Grilled Corn Polenta With Roasted Red Peppers
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
38 min -
Servings
12 serving(s)
Tags
- ROASTED RED PEPPERS: Broil red peppers, turning often, until charred, 15 minutes. Let cool. Peel off blackened skins. Core, seed and thinly slice; place in a small bowl.
- Sprinkle with oil, vinegar and salt; toss. Stir in basil. Set side.
- In large saucepan, bring 4 cups water and salt to boil; reduce heat to low. Gradually whisk in cornmeal; cook, stirring often, for 10 minutes.
- Add corn; cook until tender-crisp and polenta is thick enough to mound on a spoon, 5-10 minutes. Stir in cheese. Spread in greased 13x9-inch glass baking dish. Let cool until set, about 30 minutes.
- Cut polenta into 12 squares. Place on greased grill over medium heat; close lid and grill, turning once, until marked, about 8 minutes. Served topped with red peppers.