Grilled Polenta With Corn, Red Onion, And Cucumber Salad

Recipe Ingredients

4 cups	948ml	Water
1 teaspoon	5ml	Salt
1 cup	62g / 2.2oz	Polenta (coarse cornmeal) or
		Yellow cornmeal
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
3 tablespoons	45ml	Fresh lime juice
2 tablespoons	30ml	Olive oil
1		Garlic clove - minced
		Nonstick vegetable oil spray
4		Corn - husked
1		Red onion - cut 1/2"-thk slices (large)
2 1/2 cups	156g / 5.5oz	Chopped seeded tomatoes
1 1/4 cups	182g / 6.4oz	Chopped English hothouse cucumber
1/3 cup	48g / 1.7oz	Chopped fresh mint
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
Bon Appetit, July 2000

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