**Griddled Polenta with Corn and Green Salsa: A Delightful Fusion of Italian and Mexican Flavors**
Embark on a culinary journey that harmoniously blends the rustic charm of Italian polenta with the vibrant flavors of Mexican salsa. This delectable dish, featuring tender polenta rounds seared to perfection on a griddle, serves as a delectable canvas for a medley of fresh corn, zesty tomatillos, and a hint of aromatic cilantro. Immerse yourself in a symphony of textures and flavors as the crispy exterior of the polenta yields to a soft and creamy interior, complemented by the refreshing crunch of the corn and salsa. Whether served as a hearty breakfast, a light lunch, or a savory dinner, this griddled polenta with corn and green salsa promises an unforgettable culinary experience.
**Additional Recipe Delights to Explore:**
- **Green Goddess Sauce:** Elevate your culinary repertoire with this versatile sauce, crafted from a symphony of fresh herbs, tangy yogurt, and zesty lemon juice. Drizzle it atop grilled vegetables, fish, or chicken for an explosion of flavors.
- **Easy Salsa Verde:** Discover the vibrant simplicity of this classic Italian sauce, featuring fresh parsley, capers, and anchovies blended into a piquant and herbaceous condiment. Pair it with grilled meats, roasted potatoes, or a simple pasta dish for a touch of Mediterranean flair.
- **Crispy Polenta Fries:** Transform humble polenta into a crispy and addictive snack or side dish. Simply slice cooked polenta into strips, coat them in seasoned breadcrumbs, and pan-fry until golden brown. Serve with your favorite dipping sauce for a delightful treat.
- **Polenta Cakes with Roasted Red Pepper Sauce:** Indulge in a hearty and flavorful main course featuring polenta cakes pan-fried to a golden crust and topped with a rich and tangy roasted red pepper sauce. Accompanied by a crisp green salad, this dish offers a satisfying and colorful meal.
GRILLED POLENTA
Provided by Guy Fieri
Time 2h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
- Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
- Preheat a grill to medium.
- When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.
POLENTA WITH CORN
Steps:
- In a medium-size saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick. Add the corn and stir to combine. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmesan and mascarpone.
GRILLED POLENTA BITES WITH BLACK BEAN SALSA
Grilled polenta rounds are crispy on the outside, tender on the inside, and topped with a fresh salsa for a light and refreshing appetizer in the hot summer months.
Provided by Soup Loving Nicole
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine black beans, tomato, onion, jalapeno, cilantro, lime juice, and 1 teaspoon salt in a bowl. Stir to combine. Set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Lay polenta rounds on a clean work surface and brush the tops with olive oil. Flip the rounds over and brush the other side with olive oil. Lightly season one side.
- Grill polenta rounds for 5 minutes. Using a spatula, flip them over and grill for 5 minutes longer. Top with black bean salsa just before serving.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 18.8 g, Fat 3.6 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 689.3 mg, Sugar 1.4 g
GRILLED POLENTA WITH CORN AND PARMESAN
Categories Side Parmesan Cornmeal Corn Summer Grill/Barbecue Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add corn; sauté until heated through, about 3 minutes. Remove from heat.
- Bring 2 cups water and 1 teaspoon salt to boil in medium saucepan over medium heat. Whisk cornmeal and 1 cup water in medium bowl to blend. Whisk cornmeal-water mixture into boiling water; return to boil. Cook until polenta is smooth and thick, stirring often, about 30 minutes. Stir in corn mixture.
- Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely. (Can be made 1 day ahead. Cover; chill.)
- Prepare barbecue (medium-high heat). Brush grill with oil. Cut polenta into 12 squares. Brush both sides with oil. Place on grill; cover grill. Grill until polenta is golden brown, about 3 minutes per side, sprinkling with cheese during last minute. Serve hot.
Tips:
- When choosing polenta, opt for a coarse-ground variety for a more rustic texture.
- To achieve a creamy polenta, whisk it constantly as you add the boiling water.
- For extra flavor, toast the polenta in a pan before adding the water.
- To make the polenta crispy, cook it in a hot skillet or griddle.
- When making the corn salsa, use fresh, sweet corn for the best flavor.
- Add some chopped cilantro or basil to the salsa for extra freshness.
- Serve the polenta and salsa immediately for the best results.
Conclusion:
These griddled polenta with corn green salsa is a flavorful and easy-to-make dish that is perfect for any occasion. Whether you are looking for a hearty breakfast, a light lunch, or a simple dinner, this recipe has you covered. The polenta is crispy on the outside and creamy on the inside, while the corn salsa is fresh and flavorful. So next time you are looking for a delicious and satisfying meal, give this recipe a try. You won't be disappointed.
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