- 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
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.