Charred Corn Polenta with Grilled Tomato Vinaigrette

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  • Level: Easy
  • Total: 5 hr 20 min
  • Prep: 4 hr
  • Cook: 1 hr 20 min
  • Yield: 8 servings
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Grilled Tomato Vinaigrette:

5 plum tomatoes

1 tablespoon olive oil

Salt and freshly ground pepper to taste

2 cloves garlic

2 tablespoons red onion, coarsely chopped

1/4 cup balsamic vinegar

2 tablespoons basil chiffonade

1 cup olive oil


8 cups chicken stock or water

2 cups polenta

2 teaspoons coarse kosher salt

1 cup fresh corn kernels

1 cup freshly grated Parmesan cheese

2 tablespoons fresh parsley, finely chopped

1/4 cup olive oil


  1. Grilled Tomato Vinaigrette: Preheat the grill. Toss the tomatoes with the olive oil and season with salt and pepper to taste. Grill the tomatoes, until the skins are blackened. Remove and chop coarsely. Place the tomatoes in a blender and add the garlic, onion, balsamic vinegar and basil and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Reserve.
  2. Polenta: Butter a large shallow baking dish generously with butter, set aside. Place the chicken stock in large saucepan and bring to a boil. Slowly add the polenta, whisking constantly with a wire whisk. Cook over low heat, stirring constantly with a wooden spoon until thickened and smooth. Fold in the corn, Parmesan cheese and parsley and pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight.
  3. Preheat the grill. Cut the chilled polenta into 2-inch circles, brush with olive oil and season with salt and pepper. Grill on both sides until golden brown. Drizzle with vinaigrette.