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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
- 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; Sauté until heated through, about 3 minutes. Get away from the heat.
- 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.
- Brush an 11x7x2-inch plate with oil. Spread the polenta on the plate. Cool completely. (Can be done 1 day before. Cover; chill.)
- 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