Grilled polenta with corn and parmesan

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Stone-ground cornmeal has more texture and corn flavor than steel-ground cornmeal.

Makes 6 servings


    • 1 tablespoon of olive oil
    • 1 small onion, finely chopped
    • 1 clove garlic, minced
    • 1 cup corn kernels
    • 3 cups water, divided
    • 1 teaspoon salt
    • 1 cup ground cornmeal
    • Extra olive oil
    • 1/2 cup freshly grated Parmesan cheese


    1. Heat 1 tablespoon of oil in a medium skillet over medium heat. Add onion; skip 5 minutes. Add garlic; skip 1 minute. Add the corn; SautƩ until heated through, about 3 minutes. Get away from the heat.
    2. Boil 2 cups of water and 1 teaspoon of salt in a medium saucepan over medium heat. Whisk the cornmeal and 1 cup of water in a medium mixing bowl. Whisk the cornmeal mixture with boiling water; return to a boil. Cook until polenta is smooth and thick, stirring frequently, about 30 minutes. Add the corn mixture.
    3. Brush an 11x7x2-inch plate with oil. Spread the polenta on the plate. Cool completely. (Can be done 1 day before. Cover; chill.)
    4. Prepare the barbecue (medium-high heat). Brush the grill with oil. Cut the polenta into 12 squares. Brush both sides with oil. Place on the grill; cover the grill. Roast until polenta is golden brown, about 3 minutes per side, sprinkling with cheese for the last minute. Serve hot.

With Corn Parmesan Grill Polenta

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