Grilled Polenta with Corn, Red Onion, and Cucumber Salad Recipe

Name: Grilled Polenta with Corn, Red Onion, and Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Bring 4 cups water and salt to boil in heavy large saucepan.
2
Gradually add polenta, whisking until boiling and smooth.
3
Reduce heat to low.
4
Cook until very thick, whisking often, about 25 minutes (about 15 minutes for yellow cornmeal).
5
Whisk in cheese.
6
Spread in 8x8x2-inch glass baking dish.
7
Cool slightly.
8
Cover; chill at least 6 hours.
9
Whisk lime juice, oil and garlic in large bowl to blend.
10
Set dressing aside.
11
Spray grill with oil spray; prepare barbecue (medium heat).
12
Spray corn and onion slices with oil spray.
13
Sprinkle with salt and pepper.
14
Grill until vegetables are tender, turning often, about 8 minutes for corn and 15 minutes for onion.
15
Cool.
16
Cut corn kernels from cobs.
17
Coarsely chop onion.
18
Add corn, onion, tomatoes, cucumber and mint to dressing; toss.
19
Season with salt and pepper.
20
Cut polenta into 4 squares.
21
Cut each square diagonally into 2 triangles.
22
Spray polenta with oil spray.
23
Grill until heated through, about 5 minutes per side.
24
Divide salad among 4 plates.
25
Place 2 polenta triangles alongside each salad.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 13 ingredients. The key ingredients include: 4 cups water, 1 teaspoon salt, 1 cup polenta (coarse cornmeal) or yellow cornmeal, 1/4 cup grated Parmesan cheese, and more.

Yes, Grilled Polenta with Corn, Red Onion, and Cucumber Salad 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.

Grilled Polenta with Corn, Red Onion, and Cucumber Salad

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