Grilled Polenta with Corn, Red Onion, and Cucumber Salad
- 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 into 1/2-inch-thick slices
- 2 1/2 cups chopped seeded tomatoes
- 1 1/4 cups chopped English hothouse cucumber
- 1/3 cup chopped fresh mint
- 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 8x8x2-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.
water, salt, polenta, parmesan cheese, lime juice, olive oil, garlic, vegetable oil spray, corn, red onion, tomatoes, hothouse cucumber, fresh mint
Taken from www.epicurious.com/recipes/food/views/grilled-polenta-with-corn-red-onion-and-cucumber-salad-103608 (may not work)