Grilled Polenta With Corn and Parmesan

Grilled polenta is one the most decadent summer side dishes
Polenta

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Add corn and parmesan to your polenta for a salty and sweet grilled side.

This recipe is courtesy of Epicurious.

6
Servings
296
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon olive oil, plus extra for greasing
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 Cup corn kernels
  • 3 Cups water
  • 1 Teaspoon salt
  • 1 Cup stone-ground cornmeal
  • 1/2 Cup Parmesan, freshly grated

Directions

Set a skillet over medium heat. Add 1 tablespoon olive oil. Add onion and cook for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add corn and cook for about 3 minutes until heated through. Remove from the heat.

In a medium saucepan, bring 2 cups water and 1 teaspoon salt to a boil.

In a medium bowl, whisks together the cornmeal and remaining cup of water.

Whisk cornmeal mixture into boiling water, and bring back to a boil. Cook, stirring often, until the polenta is smooth and thick, about 30 minutes. Stir in the corn and onion mixture.

Brush a deep 11-inch-by-7-inch dish with oil. Pour the polenta into the dish and let cool completely.

Heat a grill to medium-high heat, and brush the grill grates with oil. Cut the polenta into 12 squares. Brush both sides with oil. Place on the grill and cover the grill. Grill until golden-brown, about 3 minutes per side. In the last minute, sprinkle Parmesan on top. Serve hot.

Nutritional Facts

Total Fat
9g
13%
Sugar
2g
2%
Saturated Fat
3g
13%
Cholesterol
15mg
5%
Carbohydrate, by difference
44g
34%
Protein
10g
22%
Vitamin A, RAE
161µg
23%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
270mg
27%
Choline, total
16mg
4%
Fiber, total dietary
5g
20%
Fluoride, F
5µg
0%
Folate, total
77µg
19%
Iron, Fe
7mg
39%
Magnesium, Mg
83mg
26%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
340mg
49%
Selenium, Se
12µg
22%
Sodium, Na
309mg
21%
Water
120g
4%
Zinc, Zn
2mg
25%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.