GRILLED POLENTA
Provided by Guy Fieri
Time 2h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
- Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
- Preheat a grill to medium.
- When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.
POLENTA WITH CORN
Steps:
- In a medium-size saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick. Add the corn and stir to combine. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmesan and mascarpone.
GRILLED CORN SALSA
Provided by Michael Chiarello : Food Network
Time 52m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
- Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.
- Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
- Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.
- Serve with tortilla chips or as a topping for tacos.
GRILLED POLENTA CRACKERS WITH ROASTED PEPPER SALSA
Provided by Rachael Ray : Food Network
Categories appetizer
Time 16m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat grill pan to high.
- Slice polenta and brush lightly with oil. Grill 2 or 3 minutes on each side to score the cakes and warm them.
- Place peppers, olives, capers, parsley, onion, garlic and red pepper flakes in processor and pulse the power to chop salsa. Top polenta with spoonfuls of salsa and serve.
JALAPENO-JACK POLENTA CAKES WITH CILANTRO CORN SALSA
My submission for the 2007 Cooking Light contest. A hit with those who tried it but, sadly, did not make the cut. For the salsa, I like to roast 2 ears of corn on the cob for 15 mins in the oven, then cut the kernels off. Gives it an extra level of flavor!
Provided by RunninLion
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring the water to a boil. Slowly add the cornmeal while stirring constantly (important to avoid lumps).
- Reduce heat to simmer and continue to stir the mixture for 20 minutes or until the polenta is thick enough to hold a wooden spoon upright.
- Add jalepeno, cheese, salt and pepper to polenta and stir well to combine.
- Pour polenta in an oiled dish or pan and refrigerate until firm (about 1 hour but this will vary).
- While polenta cools, prepare salsa by combining all ingredients in a mixing bowl. Add salt and pepper if desired.
- Remove cooled polenta from fridge and turn out onto cutting board.
- Cut into 8 servings and place on an oiled baking sheet. Spray with cooking spray or lighlty brush with oil.
- Place polenta in a 400 degree oven for 20-30 minutes until golden brown.
- Place 2 servings on each plate and top with salsa.
Nutrition Facts : Calories 231.8, Fat 8, SaturatedFat 4.3, Cholesterol 18.9, Sodium 136.7, Carbohydrate 33, Fiber 4.1, Sugar 3.4, Protein 9.4
GRILLED POLENTA WITH CORN AND PARMESAN
Categories Side Parmesan Cornmeal Corn Summer Grill/Barbecue Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add corn; sauté until heated through, about 3 minutes. Remove from heat.
- Bring 2 cups water and 1 teaspoon salt to boil in medium saucepan over medium heat. Whisk cornmeal and 1 cup water in medium bowl to blend. Whisk cornmeal-water mixture into boiling water; return to boil. Cook until polenta is smooth and thick, stirring often, about 30 minutes. Stir in corn mixture.
- Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely. (Can be made 1 day ahead. Cover; chill.)
- Prepare barbecue (medium-high heat). Brush grill with oil. Cut polenta into 12 squares. Brush both sides with oil. Place on grill; cover grill. Grill until polenta is golden brown, about 3 minutes per side, sprinkling with cheese during last minute. Serve hot.
GRILLED POLENTA WITH CORN, RED ONION, AND CUCUMBER SALAD
Categories Salad Onion Tomato High Fiber Cornmeal Cucumber Summer Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Bring 4 cups water and salt to boil in heavy large saucepan. Gradually add polenta, whisking until boiling and smooth. Reduce heat to low. Cook until very thick, whisking often, about 25 minutes (about 15 minutes for yellow cornmeal). Whisk in cheese. Spread in 8x8x2-inch glass baking dish. Cool slightly. Cover; chill at least 6 hours.
- Whisk lime juice, oil and garlic in large bowl to blend. Set dressing aside.
- Spray grill with oil spray; prepare barbecue (medium heat). Spray corn and onion slices with oil spray. Sprinkle with salt and pepper. Grill until vegetables are tender, turning often, about 8 minutes for corn and 15 minutes for onion. Cool. Cut corn kernels from cobs. Coarsely chop onion. Add corn, onion, tomatoes, cucumber and mint to dressing; toss. Season with salt and pepper.
- Cut polenta into 4 squares. Cut each square diagonally into 2 triangles. Spray polenta with oil spray. Grill until heated through, about 5 minutes per side.
- Divide salad among 4 plates. Place 2 polenta triangles alongside each salad.
GRILLED POLENTA BITES WITH BLACK BEAN SALSA
Grilled polenta rounds are crispy on the outside, tender on the inside, and topped with a fresh salsa for a light and refreshing appetizer in the hot summer months.
Provided by Soup Loving Nicole
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine black beans, tomato, onion, jalapeno, cilantro, lime juice, and 1 teaspoon salt in a bowl. Stir to combine. Set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Lay polenta rounds on a clean work surface and brush the tops with olive oil. Flip the rounds over and brush the other side with olive oil. Lightly season one side.
- Grill polenta rounds for 5 minutes. Using a spatula, flip them over and grill for 5 minutes longer. Top with black bean salsa just before serving.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 18.8 g, Fat 3.6 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 689.3 mg, Sugar 1.4 g
GRILLED POLENTA WITH TOMATO-CORN SALAD
Store-bought prepared polenta does the heavy lifting for this weeknight vegetarian dinner. The polenta is cut into cakes and lightly grilled for a subtle smoky flavor. The entire meal is rounded out with a summery salad of grilled corn, fresh tomatoes and basil.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
GRILLED MUSTARD CHICKEN WITH FRESH CORN POLENTA
Provided by Ian Knauer
Categories Chicken Mustard Low Cal High Fiber Backyard BBQ Dinner Cornmeal Summer Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 Servings
Number Of Ingredients 18
Steps:
- For chicken:
- Whisk onions, mustard, lemon juice, and garlic in medium bowl to blend. Using fingertips and leaving 1 side still attached, loosen skin on each chicken thigh. Lift skin flap on each and fold back. Spoon half of mustard seasoning atop thighs, dividing equally; spread to cover meat. Fold skin flap over to enclose seasoning and secure skin with metal pin. Sprinkle thighs with salt and pepper on both sides. Turn thighs, skin side up, and spread remaining mustard seasoning over skin. Transfer to small baking sheet. DO AHEAD: Chicken can be prepared 6 hours ahead. Cover and refrigerate.
- Prepare barbecue (medium-high heat). Preheat oven to 250°F. Brush grill rack generously with olive oil grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly, 40 to 50 minutes. Transfer grilled chicken to another baking sheet; keep warm in oven while preparing polenta.
- For polenta:
- Bring 5 cups water to boil in heavy large saucepan over high heat. Gradually whisk in polenta, then 1 1/2 teaspoons coarse salt and sugar. Reduce heat to medium-low; simmer until polenta is tender, thick, and creamy, whisking often and adjusting heat to maintain gentle simmer, 25 to 30 minutes. Add corn kernels and cook, stirring constantly, until corn is tender, about 5 minutes. Mix in mascarpone cheese. Season polenta to taste with salt and pepper.
- Spoon polenta onto each of 6 plates. Top with grilled chicken and serve.
More about "griddled polenta with corn green salsa food"
MEXICAN STREET CORN GRILLED POLENTA BITES - SNIXY KITCHEN
From snixykitchen.com
5/5 (1)Estimated Reading Time 4 minsServings 30
- Bring a large pot of water to boil. Add the corn and bring the water back to a boil, about 3-4 minutes. Remove the corn from the water and let cool. When cool enough to handle, cut the corn off the cob.
- Brush the grill or grill pan with canola oil and grill each polenta square about 2-3 minutes on each side, or just until grill marks appear. As they're finish, transfer the polenta squares to a serving platter.
GRIDDLED POLENTA RECIPE WITH KALE AND MUSHROOMS
From realfood.tesco.com
GRIDDLED POLENTA WITH CORN & GREEN SALSA - BBC GOOD FOOD …
From bbcgoodfoodme.com
Estimated Reading Time 1 min
PERFECT GRILLED CORN SALSA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
GRIDDLED POLENTA WITH CORN & GREEN SALSA - VEGGIEVISION.TV
From veggievision.tv
GRIDDLED POLENTA WITH CORN & GREEN SALSA | RECIPE | RECIPES, BBC …
From pinterest.com
GRIDDLED POLENTA WITH CORN AND GREEN SALSA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GRIDDLED POLENTA WITH CORN AND GREEN SALSA RECIPE
From ifood.tv
GRIDDLED POLENTA WITH CORN & GREEN SALSA RECIPE | THE COOK BOOK
From thecookbook.pk
GRILLED POLENTA ROUNDS WITH SALSA - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
POLENTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GRIDDLED POLENTA WITH CORN & GREEN SALSA | RECIPE | POLENTA, …
From pinterest.com
GRILLED SEA SCALLOPS WITH CORN SALAD - FOOD & WINE
From foodandwine.com
GRILLED POLENTA & ZUCCHINI SALSA RECIPE - LOVE AND LEMONS
From loveandlemons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love