Recipe courtesy of Justin Chapple

Grilled Polenta with Tomato-Corn Salad

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Store-bought prepared polenta does the heavy lifting for this weeknight vegetarian dinner. The polenta is cut into cakes and lightly grilled for a subtle smoky flavor. The entire meal is rounded out with a summery salad of grilled corn, fresh tomatoes and basil.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Prepare a grill or grill pan for medium-high heat. Clean and oil the grill grates.
  2. Wrap each ear of corn in damp paper towels and microwave the wrapped corn on high for 5 minutes. Carefully remove the paper towels and let the corn cool slightly. 
  3. Brush the corn with oil and season with salt and pepper. Grill over medium-high heat, turning occasionally, until lightly charred in spots, 8 to 10 minutes. Let cool slightly. 
  4. Meanwhile, cut the polenta crosswise into 10 or 12 rounds. Brush the rounds on both sides with oil and season with salt and pepper. Grill over medium-high heat, turning once or twice, until nicely marked and slightly softened, about 6 minutes total. 
  5. Whisk the 1/4 cup oil with the vinegar and garlic in a small bowl and season with salt and pepper. Set aside. 
  6. Invert a small bowl and place it in a large bowl. Hold one ear of corn vertically on the smaller bowl and, using a knife, cut the kernels off the cob. Repeat with the remaining ears of corn. Remove the small bowl. 
  7. Add the tomatoes and dressing to the corn; toss well. Fold in the basil and arugula, then season the salad with salt and pepper. Serve the salad with the grilled polenta, topped with jalapeño slices if desired.

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