Grilled Corn Polenta With Roasted Red Peppers – a delicious recipe with salt, cornmeal, fresh corn kernels, parmesan cheese, ROASTED RED PEPPERS, sweet red peppers. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
ROASTED RED PEPPERS: Broil red peppers, turning often, until charred, 15 minutes. Let cool. Peel off blackened skins. Core, seed and thinly slice; place in a small bowl.
2
Sprinkle with oil, vinegar and salt; toss. Stir in basil. Set side.
3
In large saucepan, bring 4 cups water and salt to boil; reduce heat to low. Gradually whisk in cornmeal; cook, stirring often, for 10 minutes.
4
Add corn; cook until tender-crisp and polenta is thick enough to mound on a spoon, 5-10 minutes. Stir in cheese. Spread in greased 13x9-inch glass baking dish. Let cool until set, about 30 minutes.
5
Cut polenta into 12 squares. Place on greased grill over medium heat; close lid and grill, turning once, until marked, about 8 minutes. Served topped with red peppers.
258
kcal
Calories
11
g
Fat
34
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3/4 teaspoon salt, 1 cup cornmeal, 1 cup fresh corn kernels, 1/2 cup parmesan cheese, grated, and more.
Yes, Grilled Corn Polenta With Roasted Red Peppers falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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