Tested till perfect Grilled Corn Polenta with Roasted Red Peppers

Grilled Corn Polenta with Roasted Red Peppers

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2010

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes Stand: 30 minutes
  • Cook time 38 minutes
  • Portion size 12


  • 3/4 tsp 3/4tspsalt
  • 1 cup 1cupcornmeal
  • 1 cup 1cupfresh corn kernelfresh corn kernels
  • 1/2 cup 1/2cupgrated parmesan cheese

Roasted Red Peppers:

  • 3 3sweet red peppersweet red peppers
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1 tsp 1tspwhite wine vinegar
  • 1 pinch 1pinchsalt
  • 8 8fresh basil leaves, thinly sliced
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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 salt; 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.

Nutritional Information Per serving: about

cal 90 pro 3g total fat 3g sat. fat 1g
carb 14g fibre 2g chol 4mg sodium 114mg
potassium 100mg

% RDI:

calcium 5 iron 3 vit A 12 vit C 83
folate 15
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