Grilled Corn Polenta with Roasted Red Peppers
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 9090 cal |
| pro | 3 g3g pro |
| total fat | 3 g3g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 14 g14g carb |
| fibre | 2 g2g fibre |
| chol | 4 mg4mg chol |
| sodium | 114 mg114mg sodium |
| potassium | 100 mg100mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 33 iron |
| vit A | 1212 vit A |
| vit C | 8383 vit C |
| folate | 1515 folate |
- Preparation time: 10 minutes Stand: 30 minutes
- Cook time : 38 minutes
- Total time : PT38M
Ingredients
- 3/4 tsp salt 3/4 tsp salt
- 1 cup cornmeal 1 cup cornmeal
- 1 cup fresh corn kernels 1 cup fresh corn kernels
- 1/2 cup grated parmesan cheese 1/2 cup grated parmesan cheese
- Roasted Red Peppers:
- 3 sweet red peppers 3 sweet red peppers
- 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
- 1 tsp white wine vinegar 1 tsp white wine vinegar
- 1 pinch salt 1 pinch salt
- 8 fresh basil leaves , thinly sliced8 fresh basil leaves, thinly sliced
Preparation
Roasted Red Peppers: Broil red peppers, turning often, until charred, 15 minutes. Let cool. Peel off blackened skins. Core, seed and thinly slice; place in small bowl. Sprinkle with oil, vinegar and sa< toss. Stir in basil. Set aside.
In large saucepan, bring 4 cups (1 L) water and salt to boil; reduce heat to low. Gradually whisk in cornmeal; cook, stirring often, for 10 minutes.
Add corn; cook until tender-crisp and polenta is thick enough to mound on spoon, 5 to 10 minutes. Stir in cheese. Spread in greased 13- x 9-inch (3 L) glass baking dish. Let cool until set, about 30 minutes.
Cut polenta into 12 squares. Place on greased grill over medium heat; close lid and grill, turning once, until marked, about 8 minutes. Serve topped with red peppers.
In large saucepan, bring 4 cups (1 L) water and salt to boil; reduce heat to low. Gradually whisk in cornmeal; cook, stirring often, for 10 minutes.
Add corn; cook until tender-crisp and polenta is thick enough to mound on spoon, 5 to 10 minutes. Stir in cheese. Spread in greased 13- x 9-inch (3 L) glass baking dish. Let cool until set, about 30 minutes.
Cut polenta into 12 squares. Place on greased grill over medium heat; close lid and grill, turning once, until marked, about 8 minutes. Serve topped with red peppers.
Source : Canadian Living Magazine: September 2010
- Keywords : Sides; Corn; Parmesan; Red pepper; Basil; Broil; Boil; 100 calories;
