Grilled Polenta with Corn, Red Onion, and Cucumber Salad

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Grilled Polenta With Corn, Red Onion, And Cucumber Salad

 

Recipe By :n/a

Serving Size : 4 Preparation Time :0:00

Categories : Salads/Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups water

1 teaspoon salt

1 cup polenta (coarse cornmeal) or

yellow cornmeal

1/4 cup grated Parmesan cheese

3 tablespoons fresh lime juice

2 tablespoons olive oil

1 garlic clove -- minced

Nonstick vegetable oil spray

4 ears corn -- husked

1 large red onion -- cut 1/2 " -thk slices

2 1/2 cups chopped seeded tomatoes

1 1/4 cups chopped English hothouse cucumber

1/3 cup chopped fresh mint

Salt -- to taste

Freshly-ground black pepper -- to taste

 

Bring 4 cups water and salt to boil in heavy large saucepan. Gradually add

polenta, whisking until boiling and smooth. Reduce heat to low. Cook until

very thick, whisking often, about 25 minutes (about 15 minutes for yellow

cornmeal). Whisk in cheese. Spread in 8- by 8- by 2-inch glass baking

dish. Cool slightly. Cover; chill at least 6 hours.

 

Whisk lime juice, oil and garlic in large bowl to blend. Set dressing

aside.

 

Spray grill with oil spray; prepare barbecue (medium heat). Spray corn and

onion slices with oil spray. Sprinkle with salt and pepper. Grill until

vegetables are tender, turning often, about 8 minutes for corn and 15

minutes for onion. Cool.

 

Cut corn kernels from cobs. Coarsely chop onion. Add corn, onion,

tomatoes, cucumber and mint to dressing; toss. Season with salt and pepper.

 

Cut polenta into 4 squares. Cut each square diagonally into 2 triangles.

Spray polenta with oil spray. Grill until heated through, about 5 minutes

per side.

 

Divide salad among 4 plates. Place 2 polenta triangles alongside each

salad.

 

This recipe yields 4 servings.

 

Per serving: calories, 362; total fat, 10 g; saturated fat, 2 g;

cholesterol, 4 mg.

 

Comments: Begin this dish early in the day to allow the polenta to set.

 

Source:

" Bon Appétit, July 2000 "

S(Formatted for MC6):

" 06-24-2001 by Joe Comiskey - jcomiskey "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 183 Calories; 9g Fat (42.8% calories

from fat); 6g Protein; 23g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol;

650mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0

Fruit; 1 1/2 Fat.

 

NOTES : Recipe from the article " Cooking For Health: Very Veggie " by Marie

Simmons

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

--

Linda

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