Bon Appetit/August 2004

Grilled Polenta with Corn and Parmesan
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 tablespoon olive oil 1 small onion, finely chopped 1 garlic clove, minced
1 cup corn kernels 3 cups water, divided 1 teaspoon salt
1 cup stone-ground cornmeal additional olive oil 1/2 cup freshly grated Parmesan cheese



1 Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; saute 5 minutes. Add garlic; saute 1 minute. Add corn; saute until heated through, about 3 minutes. Remove from heat.
2 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.
3 Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely.
4 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.

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