Grilled Corn Polenta With Roasted Red Peppers

• 3/4 teaspoon salt
• 1 cup cornmeal
• 1 cup fresh corn kernels
• 1/2 cup parmesan cheese, grated
• ROASTED RED PEPPERS
• 3 sweet red peppers
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon white wine vinegar
• 1 pinch salt
• 8 leaves fresh basil, thinly sliced

1. 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 a small bowl.
2. Sprinkle with oil, vinegar and salt; toss. Stir in basil. Set side.
3. In large saucepan, bring 4 cups water and salt to boil; reduce heat to low. Gradually whisk in cornmeal; cook, stirring often, for 10 minutes.
4. Add corn; cook until tender-crisp and polenta is thick enough to mound on a spoon, 5-10 minutes. Stir in cheese. Spread in greased 13x9-inch glass baking dish. Let cool until set, about 30 minutes.
5. Cut polenta into 12 squares. Place on greased grill over medium heat; close lid and grill, turning once, until marked, about 8 minutes. Served topped with red peppers.

salt, cornmeal, fresh corn kernels, parmesan cheese, roasted red peppers, sweet red peppers, extravirgin olive oil, white wine vinegar, salt, fresh basil

Taken from www.food.com/recipe/grilled-corn-polenta-with-roasted-red-peppers-435406 (may not work)