Grilled Corn Polenta Recipe
Grilled Corn Polenta made using this recipe is an experience by itself. The Grilled Corn Polenta is made with Vegetable which can be easily found at any grocery store. It is most popularly enjoyed as a Main Dish. I simply love Grilled Corn Polenta which is believed to be a popular Italian dish. Once you try out this Grilled Corn Polenta recipe, don't forget to inform me what you think about it .
Ingredients
2 ears corn, shucked 2
1 jalapeno pepper 1
Vegetable oil
4 cups water 1L
1 tsp salt 5 ml
1 cup cornmeal 250 ml
1 tsp dried basil 5 ml
2 Tb butter 25 ml
Directions
In large saucepan boiling water, cook corn 2 minutes; drain well.
Place corn on barbecue grill; grill over medium high heat 7 to 10 minutes, turning often, until golden brown.
Place jalapeno pepper on barbecue grill; grill over medium high heat 5 minutes, turning often, until skin is blackened.
Place pepper in brown paper or plastic bag; set aside 10 minutes.
Remove skin from pepper; cut pepper in half and discard seeds and stem.
Chop pepper finely; set aside. (The corn and pepper can be prepared up to this point; refrigerate, covered, up to 24 hours.)
Lightly oil an 8 in (2 L) square baking pan; set aside.
In deep, heavy saucepan, boil water over high heat; add salt.
Slowly pour cornmeal into boiling water, stirring constantly.
Reduce heat to low; simmer 15 minutes, stirring often, until thickened.
Stir in corn kernels, jalapeno pepper and basil.
Cook 10 to 15 minutes, stirring often, until polenta is very thick and pulls away from sides of saucepan.
Stir in butter.
Pour polenta into prepared pan, smoothing surface level; let cool.
Refrigerate, covered, at least 1 hour or up to 24 hours, until cold and set.
Just before serving, cut polenta in 4 by 2 in (10 x 5 cm) pieces; remove from pan.
Brush pieces on all sides with a little vegetable oil.
Place on barbecue grill; grill over medium high heat 4 to 5 minutes on each side or until golden brown and heated through.
Place corn on barbecue grill; grill over medium high heat 7 to 10 minutes, turning often, until golden brown.
Place jalapeno pepper on barbecue grill; grill over medium high heat 5 minutes, turning often, until skin is blackened.
Place pepper in brown paper or plastic bag; set aside 10 minutes.
Remove skin from pepper; cut pepper in half and discard seeds and stem.
Chop pepper finely; set aside. (The corn and pepper can be prepared up to this point; refrigerate, covered, up to 24 hours.)
Lightly oil an 8 in (2 L) square baking pan; set aside.
In deep, heavy saucepan, boil water over high heat; add salt.
Slowly pour cornmeal into boiling water, stirring constantly.
Reduce heat to low; simmer 15 minutes, stirring often, until thickened.
Stir in corn kernels, jalapeno pepper and basil.
Cook 10 to 15 minutes, stirring often, until polenta is very thick and pulls away from sides of saucepan.
Stir in butter.
Pour polenta into prepared pan, smoothing surface level; let cool.
Refrigerate, covered, at least 1 hour or up to 24 hours, until cold and set.
Just before serving, cut polenta in 4 by 2 in (10 x 5 cm) pieces; remove from pan.
Brush pieces on all sides with a little vegetable oil.
Place on barbecue grill; grill over medium high heat 4 to 5 minutes on each side or until golden brown and heated through.
