- Portion size 12 servings
- Credits : Canadian Living Magazine: September 2010
- 3/4 teaspoons salt
- 1 cup cornmeal
- 1 cup fresh corn kernel
- 1/2 cup grated parmesan cheese
Roasted Red Peppers:
- 3 sweet red peppers
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon white wine vinegar
- 1 pinch salt
- 8 fresh basil leaves thinly sliced
MethodRoasted 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 facts Per serving: about
- Sodium 114 mg
- Protein 3 g
- Calories 90.0
- Total fat 3 g
- Potassium 100 mg
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 14 g
- Iron 3.0
- Folate 15.0
- Calcium 5.0
- Vitamin A 12.0
- Vitamin C 83.0