Grilled Polenta With Corn, Red Onion, And Cucumber Salad Recipe

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0 votes | 1465 views
Servings: 4

Ingredients

Cost per serving $1.04 view details

Directions

  1. Bring 4 c. water and salt to boil in heavy large saucepan. Gradually add in polenta, whisking till boiling and smooth. Reduce heat to low. Cook till very thick, whisking often, about 25 min (about 15 min for yellow cornmeal). Whisk in cheese. Spread in 8- by 8- by 2-inch glass baking dish. Cold slightly. Cover; refrigerateat least 6 hrs.
  2. Whisk lime juice, oil and garlic in large bowl to blend. Set dressing aside.
  3. Spray grill with oil spray; prepare barbecue (medium heat). Spray corn and onion slices with oil spray. Sprinkle with salt and pepper. Grill till vegetables are tender, turning often, about 8 min for corn and 15 min for onion. Cold.
  4. Cut corn kernels from cobs. Coarsely chop onion. Add in corn, onion, tomatoes, cucumber and mint to dressing; toss. Season with salt and pepper.
  5. Cut polenta into 4 squares. Cut each square diagonally into 2 triangles. Spray polenta with oil spray. Grill till heated through, about 5 min per side.
  6. Divide salad among 4 plates. Place 2 polenta triangles alongside each salad.
  7. This recipe yields 4 servings.
  8. Comments: Begin this dish early in the day to allow the polenta to set.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 419g
Recipe makes 4 servings
Calories 262  
Calories from Fat 83 32%
Total Fat 9.46g 12%
Saturated Fat 2.12g 8%
Trans Fat 0.0g  
Cholesterol 6mg 2%
Sodium 696mg 29%
Potassium 322mg 9%
Total Carbs 38.56g 10%
Dietary Fiber 2.9g 10%
Sugars 4.7g 3%
Protein 6.37g 10%
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