Charred Corn Polenta With Grilled Tomato Vinaigrette Food

GRILLED POLENTA WITH TOMATO-CORN SALAD

Steps:

• Prepare a grill or grill pan for medium-high heat. Clean and oil the grill grates.
• Wrap each ear of corn in damp paper towels and microwave the wrapped corn on high for 5 minutes. Carefully remove the paper towels and let the corn cool slightly.
• Brush the corn with oil and season with salt and pepper. Grill over medium-high heat, turning occasionally, until lightly charred in spots, 8 to 10 minutes. Let cool slightly.
• Meanwhile, cut the polenta crosswise into 10 or 12 rounds. Brush the rounds on both sides with oil and season with salt and pepper. Grill over medium-high heat, turning once or twice, until nicely marked and slightly softened, about 6 minutes total.
• Whisk the 1/4 cup oil with the vinegar and garlic in a small bowl and season with salt and pepper. Set aside.
• Invert a small bowl and place it in a large bowl. Hold one ear of corn vertically on the smaller bowl and, using a knife, cut the kernels off the cob. Repeat with the remaining ears of corn. Remove the small bowl.
• Add the tomatoes and dressing to the corn; toss well. Fold in the basil and arugula, then season the salad with salt and pepper. Serve the salad with the grilled polenta, topped with jalapeño slices if desired.

CREAMY CORN POLENTA

Steps:

• Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.

GRILLED VEGETABLES WITH SUN DRIED TOMATO VINAIGRETTE

Steps:

• Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette. Turn each slice over, sprinkle with parsley and grill an additional 20 seconds.

GRILLED POLENTA WITH MOREL VINAIGRETTE

Steps:

• Generously butter a large shallow baking dish and set aside. In a large saucepan, bring the chicken stock to a boil. Slowly pour in the polenta and the salt, whisking constantly with a wire whisk. Reduce the heat to low and cook, stirring constantly with a wooden spoon until thickened and smooth, about 20 to 25 minutes. Fold in the corn, Parmesan, and parsley. Pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight.
• Preheat the grill to medium-high. With a 2-inch circle cutter, cut the chilled polenta into circles. Brush with olive oil and season with salt and pepper. Grill on both sides until golden brown. Arrange the polenta on a platter and spoon the vinaigrette over. Sprinkle with chopped parsley.
• In a blender, blend the vinegar, shallot, and mustard until smooth. With the motor running, slowly add the walnut oil and 1/2 cup of the olive oil until emulsified. Season with salt and pepper, to taste. Pour into a medium bowl and set aside.
• Heat the remaining 1/4 cup of oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Season with salt and pepper, to taste. Remove the mushrooms from the heat and coarsely chop them. Fold the mushrooms into the vinaigrette. Spoon the vinaigrette over the grilled polenta.

VEGETABLE GRATIN WITH POLENTA AND SMOKED TOMATO VINAIGRETTE

Steps:

• For the polenta: Brush an 8-inch square baking pan with olive oil or butter. In a medium-sized, heavy-bottomed pot bring 1 cup milk and 2 cups water to a boil, then sprinkle in the cornmeal whisking constantly. Keep whisking or stirring until mixture boils and thickens, then reduce heat and simmer for about 10 to 15 minutes, stirring occasionally. Add 1/2 cup of water if polenta gets too thick. Stir in the salt, softened butter, and herbs, then pour into baking pan and try to smooth into an even layer about 1/4 to 1/2-inch thick. Let cool. For the vegetables: Alternate layers of vegetables on top of polenta, pressing down firmly on each layer, and ending with red peppers and cheese. Cover with foil and bake at 350 degrees for about 20 minutes. Cut into squares and serve with smoked tomato vinaigrette.
• For the Smoked Tomato Vinaigrette: Place wine, shallots, and vinegar in a sauce pan and bring to a boil. Reduce heat and simmer until liquid is reduced to 1/2 cup. Core and quarter the tomatoes. Puree in blender, then strain puree into the pot. Bring to a boil and simmer until about 1/2 cup of liquid remains. Whisk in olive oils and season with salt and pepper.

GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE

Steps:

• Prepare a grill for medium-high heat.
• Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
• Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
• Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.

CHEF JOHN'S THREE CORN POLENTA

Steps:

• Melt 1 teaspoon butter and olive oil in a saucepan over medium-low heat. Cook and stir 2/3 of the corn, with a pinch of salt and a pinch of cayenne pepper in the hot butter and oil until the corn is fragrant and golden, about 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
• Pour 2 cups water into corn mixture; bring to a simmer and whisk polenta into mixture. Bring to a simmer again, reduce heat to low, and simmer, stirring occasionally, until mixture is thick and polenta absorbs the water, 20 minutes. Add remaining 1/2 cup water and stir; cook for until water is completely absorbed, about 10 minutes more.
• Stir remaining corn and 1 teaspoon butter into polenta mixture. Remove from heat, cover the pot, and let sit for 5 minutes before serving.