Best 6 Grilled Polenta With Corn Red Onion And Cucumber Salad Recipes

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Grilled Polenta with Corn, Red Onion, and Cucumber Salad: A Delightful Summer Treat

As the sun shines brightly and the air fills with the scent of blooming flowers, it's time to embrace the flavors of summer with a delectable dish that combines smoky grilled polenta with a refreshing corn, red onion, and cucumber salad. This vegetarian delight not only offers a burst of vibrant colors but also tantalizes your taste buds with its unique combination of textures and flavors.

The grilled polenta, made from creamy cornmeal, is charred to perfection, giving it a slightly crispy exterior and a tender, creamy interior. Accompanied by the vibrant corn salad, featuring sweet corn kernels, crisp red onions, and refreshing cucumbers, this dish strikes a perfect balance between smoky, sweet, and tangy notes.

To elevate the flavors even further, a zesty dressing made with olive oil, lemon juice, honey, and fresh herbs, such as basil and chives, is drizzled over the grilled polenta and corn salad. The dressing adds a burst of brightness and acidity, complementing the richness of the polenta and the sweetness of the corn.

Whether you're hosting a summer barbecue or simply looking for a light and flavorful meal, this grilled polenta with corn, red onion, and cucumber salad is sure to impress. Its vibrant appearance, delicious taste, and ease of preparation make it a perfect choice for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED POLENTA



Grilled Polenta image

Provided by Guy Fieri

Time 2h50m

Yield 8 servings

Number Of Ingredients 9

3 cups water
2 teaspoons kosher salt
1 1/2 cups quick cooking polenta, medium or coarse-grain
1 teaspoon freshly ground black pepper
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped marjoram leaves
2 tablespoons unsalted butter, plus more for pan
3/4 cup grated Parmesan
1/4 cup olive oil, for grilling or pan searing

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.

FRESH CORN SALAD



Fresh Corn Salad image

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Provided by Ina Garten

Categories     side-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 7

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

Steps:

  • In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
  • Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

GRILLED POLENTA WITH CORN AND PARMESAN



Grilled Polenta with Corn and Parmesan image

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

1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup corn kernels
3 cups water, divided
1 teaspoon salt
1 cup stone-ground cornmeal
Additional olive oil
1/2 cup freshly grated Parmesan cheese

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.

GRILLED POLENTA WITH CORN, RED ONION, AND CUCUMBER SALAD



Grilled Polenta with Corn, Red Onion, and Cucumber Salad image

Categories     Salad     Onion     Tomato     High Fiber     Cornmeal     Cucumber     Summer     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

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

Steps:

  • Bring 4 cups water and salt to boil in heavy large saucepan. Gradually add polenta, whisking until boiling and smooth. Reduce heat to low. Cook until very thick, whisking often, about 25 minutes (about 15 minutes for yellow cornmeal). Whisk in cheese. Spread in 8x8x2-inch glass baking dish. Cool slightly. Cover; chill at least 6 hours.
  • Whisk lime juice, oil and garlic in large bowl to blend. Set dressing aside.
  • Spray grill with oil spray; prepare barbecue (medium heat). Spray corn and onion slices with oil spray. Sprinkle with salt and pepper. Grill until vegetables are tender, turning often, about 8 minutes for corn and 15 minutes for onion. Cool. Cut corn kernels from cobs. Coarsely chop onion. Add corn, onion, tomatoes, cucumber and mint to dressing; toss. Season with salt and pepper.
  • Cut polenta into 4 squares. Cut each square diagonally into 2 triangles. Spray polenta with oil spray. Grill until heated through, about 5 minutes per side.
  • Divide salad among 4 plates. Place 2 polenta triangles alongside each salad.

GRIDDLED POLENTA WITH CORN & GREEN SALSA



Griddled polenta with corn & green salsa image

Polenta can be a little bland, but pack it with flavours like cheese and chilli and it's delicious

Provided by Sarah Cook

Categories     Dinner, Lunch, Main course

Time 3h

Number Of Ingredients 10

375g box polenta
398g can sweetcorn , drained
1 red chilli , deseeded and finely chopped
50g vegetarian Parmesan-style cheese , grated
2 avocados , peeled and chopped into chunks
1 cucumber , chopped into chunks
4 spring onions , sliced
small bunch coriander , leaves roughly chopped
juice 2 limes
4 tbsp olive oil

Steps:

  • Bring 1.5 litres of water to the boil in a large saucepan. While stirring the water constantly with a wooden spoon, tip in the polenta in a steady stream. Lower the heat so the polenta isn't spluttering too much, then cook, stirring occasionally, for 10 mins. Meanwhile, line a 40 x 30cm tray with baking parchment. Stir the corn, chilli and grated cheese into the polenta with 2 tsp salt, then spoon out onto the tray. Spread to a rough rectangle, making sure the polenta is packed tightly and there are no gaps. Cover with another sheet of baking parchment and a flat baking tray, then top with some cans or jars to press and flatten the polenta while you chill it in the fridge for at least 2 hrs, or up to a day.
  • Before barbecuing, mix together the avocado, cucumber, spring onions, coriander, lime and 2 tbsp oil with seasoning.
  • Heat the barbecue (or a griddle pan), trim the edges off the set polenta to neaten, then slice into 12 wedges. Brush both sides of each wedge with a little of the remaining oil and barbecue or griddle for 5 mins on each side until charred and hot through. Serve a couple of wedges per person, topped with a generous spoon of the chunky green salsa.

Nutrition Facts : Calories 473 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.54 milligram of sodium

CUCUMBER AND RED ONION SALAD



Cucumber and Red Onion Salad image

This cucumber and onion salad is one of the first recipes I came up with myself. It's a great salad for picnics or potlucks. I always come home with an empty bowl! -Brynn Steckman, Westerville, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

2 small English cucumbers, thinly sliced
1 cup thinly sliced red onion
2 tablespoons white wine vinegar or rice vinegar
1 tablespoon white vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sesame oil

Steps:

  • Place all ingredients in a bowl; toss to combine. Refrigerate, covered, about 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your polenta and salad.
  • Choose the right type of polenta: There are two main types of polenta: coarse and fine. Coarse polenta is best for grilled polenta because it holds its shape better. Fine polenta can be used for polenta that is cooked in a pot or baked.
  • Cook the polenta according to the package directions: This will ensure that the polenta is cooked through and has the right consistency.
  • Grill the polenta until it is slightly charred: This will give it a nice smoky flavor.
  • Make the corn, red onion, and cucumber salad while the polenta is grilling: This will save you time and ensure that both dishes are ready at the same time.
  • Serve the polenta and salad immediately: This is when they are at their best.

Conclusion:

Grilled polenta with corn, red onion, and cucumber salad is a delicious and easy-to-make summer meal. It's perfect for a cookout or potluck, and it's sure to be a hit with your friends and family. So fire up your grill and get cooking!

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