Charred Corn Polenta With Grilled Tomato Vinaigrette

Charred Corn Polenta With Grilled Tomato Vinaigrette
Author: 
Recipe Type: Side Dish
Serves: 8
 
Ingredients
Grilled Tomato Vinaigrette
  • 5 plum tomatoes
  • 1 tablespoon olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 garlic cloves
  • 2 tablespoons coarsely-chopped red onion
  • ¼ cup balsamic vinegar
  • 2 tablespoons basil chiffonade
  • 1 cup olive oil
Polenta
  • 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 finely-chopped fresh parsley
  • ¼ cup olive oil
Instructions
Grilled Tomato Vinaigrette
  1. 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.
  2. 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
Polenta
  1. Butter a large shallow baking dish generously with butter, set aside.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 8 servings.
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