Grilled Green Chile Polenta

• 1 recipe polenta, cooked to mush point
• 3 ears fresh corn
• 12 cup diced green chilis
• 1 tablespoon olive oil
• 1 tablespoon corn oil
• 1 teaspoon tamari or 1 teaspoon shoyu soy sauce

1. Prepare the polenta as directed.
2. While polenta is cooking cut the corn off the cob.
3. Chop coarsely in processor to make a chunky puree.
4. When polenta has cooked to point where spoon stands up in it, add corn puree and cook 5 more minutes.
5. It will be extremely thick.
6. Remove from heat& add the green chilies.
7. Spread in jelly-roll pan about 1/2" thick, cover and refrigerate overnight.
8. To serve: cut chilled polenta into squares.
9. Combine oils and tamari and brush squares with mix.
10. Grill until golden brown and marked on both sides.
11. About 5-7 minutes per side.
12. Serve immediately.

recipe polenta, corn, green chilis, olive oil, corn oil, tamari

Taken from www.food.com/recipe/grilled-green-chile-polenta-68820 (may not work)