Grilled Corn Polenta with Roasted Red Peppers

• 3/4 teaspoon salt
• 1 cup cornmeal
• 1 cup corn fresh
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated
• 3 each sweet red bell peppers
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1 pinch salt
• 8 each basil fresh leaves and thinly sliced

1. For preparing roasted red peppers:
2. Broil red peppers, turning often until charred, about 15 minutes.
3. Let cool.
4. Peel off blackened skins.
5. Core, seed and thinly slice.
6. Place in small bowl.
7. Sprinkle with oil, vinegar and salt, toss.
8. Stir in basil.
9. Set aside.
10. In large saucepan, bring 4 cups water and salt to boil, reduce het to low.
11. Gradually whisk in cornmeal and cook, stirring often, for about 10 minutes.
12. Add corn, cook until tender-crisp and polenta is thick enough to mound on spoon, about 10 minutes.
13. Stir in cheese.
14. Spread in greased 13 by 9 inches glass baking dish.
15. Let cool until set, about 30 minutes.
16. Cut polenta into 12 squares.
17. Place on greased grill over medium heat, close lid and grill.
18. Turn once, until marked, about 8 minutes.
19. Serve topped with roasted red peppers.

salt, cornmeal, corn fresh, parmesan, sweet red bell peppers, olive oil, white wine vinegar, salt, basil

Taken from recipeland.com/recipe/v/grilled-corn-polenta-roasted-re-50776 (may not work)