Charred Corn Polenta with Grilled Tomato Vinaigrett

Name: Charred Corn Polenta with Grilled Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 plum tomatoes; 1 tablespoon olive oil; Salt and freshly ground pepper to taste; 2 cloves garlic; 2 tablespoons red onion, coarsely chopped; 1/4 cup balsamic vinegar; 2 tablespoons basil chiffonade; 1 cup olive oil; 8 cups chicken stock or water; 2 cups polenta; 2 teaspoons coarse kosher salt; 1 cup fresh corn kernels; 1 cup freshly grated Parmesan cheese; 2 tablespoons fresh parsley, finely chopped; 1/4 cup olive oil

Servings: persons

5 plum tomatoes
1 tablespoon olive oil
Salt and freshly ground pepper to taste
2 cloves garlic
2 tablespoons red onion, coarsely chopped
1/4 cup balsamic vinegar
2 tablespoons basil chiffonade
1 cup olive oil
8 cups chicken stock or water
2 cups polenta
2 teaspoons coarse kosher salt
1 cup fresh corn kernels
1 cup freshly grated Parmesan cheese
2 tablespoons fresh parsley, finely chopped
1/4 cup olive oil

1
Preheat the grill.
2
Toss the tomatoes with the olive oil and season with salt and pepper to taste.
3
Grill the tomatoes, until the skins are blackened.
4
Remove and chop coarsely.
5
Place the tomatoes in a blender and add the garlic, onion, balsamic vinegar and basil and blend until smooth.
6
Slowly add the olive oil until emulsified and season with salt and pepper to taste.
7
Reserve
8
Butter a large shallow baking dish generously with butter, set aside.
9
Place the chicken stock in large saucepan and bring to a boil.
10
Slowly add the polenta, whisking constantly with a wire whisk.
11
Cook over low heat, stirring constantly with a wooden spoon until thickened and smooth.
12
Fold in the corn, Parmesan cheese and parsley and pour the mixture into the prepared baking dish.
13
Cover and chill in the refrigerator at least 4 hours or overnight.
14
Preheat the grill.
15
Cut the chilled polenta into 2-inch circles, brush with olive oil and season with salt and pepper.
16
Grill on both sides until golden brown.
17
Drizzle with vinaigrette.

1682

kcal

Calories

106

Fat

Carbs

162

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 plum tomatoes, 1 tablespoon olive oil, Salt and freshly ground pepper to taste, 2 cloves garlic, and more.

Yes, Charred Corn Polenta with Grilled Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Charred Corn Polenta with Grilled Tomato Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions