Grilled Corn Polenta with Roasted Red Peppers Grilled Corn Polenta with Roasted Red Peppers

Author: Canadian Living

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: September 2010


Roasted Red Peppers:


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 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
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Grilled Corn Polenta with Roasted Red Peppers