Grilled Polenta with Corn, Red Onion, and Cucumber

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.

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 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.

That's it — enjoy your meal!

Grilled Polenta with Corn, Red Onion, and Cucumber Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions