Best Charred Corn Polenta With Grilled Tomato Vinaigrette Recipes

Vegetable Gratin with Polenta and Smoked Tomato Vinaigrette image

Provided by Food Network

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 19

1 cup milk
2 to 2 1/2 cups water
1 cup polenta or stone-ground cornmeal
1/2 teaspoon salt
2 tablespoons butter
Optional: chopped fresh herbs, such as basil, rosemary, or sage
2 red bell peppers, roasted, peeled, seeded, and cut into strips
1 cup whole, peeled garlic cloves, roasted in 1/4 cup olive oil and 1/4 cup white wine
1 large eggplant (about 2 cups), peeled and cut into 1/2-inch dice and browned in olive oil
1/2 pound domestic or wild mushrooms, sliced and sauteed
2 cans artichokes, drained, sliced, and sauteed (or use fresh artichokes)
2 zucchini, sliced lengthwise into 1/8-inch thick ribbons and wilted in olive oil
1 bag or bunch fresh spinach, washed, stemmed, and wilted
1 cup of Parmesan or Fontina cheese
1 cup white wine
2 tablespoons finely chopped onion or shallots
1/4 cup red or white wine vinegar
2 medium tomatoes (smoked for 10 to 15 minutes on a home smoker)
1/2 cup each pure and extra virgin olive oil

Steps:

For the polenta: Brush an 8-inch square baking pan with olive oil or butter. In a medium-sized, heavy-bottomed pot bring 1 cup milk and 2 cups water to a boil, then sprinkle in the cornmeal whisking constantly. Keep whisking or stirring until mixture boils and thickens, then reduce heat and simmer for about 10 to 15 minutes, stirring occasionally. Add 1/2 cup of water if polenta gets too thick. Stir in the salt, softened butter, and herbs, then pour into baking pan and try to smooth into an even layer about 1/4 to 1/2-inch thick. Let cool. For the vegetables: Alternate layers of vegetables on top of polenta, pressing down firmly on each layer, and ending with red peppers and cheese. Cover with foil and bake at 350 degrees for about 20 minutes. Cut into squares and serve with smoked tomato vinaigrette.
For the Smoked Tomato Vinaigrette: Place wine, shallots, and vinegar in a sauce pan and bring to a boil. Reduce heat and simmer until liquid is reduced to 1/2 cup. Core and quarter the tomatoes. Puree in blender, then strain puree into the pot. Bring to a boil and simmer until about 1/2 cup of liquid remains. Whisk in olive oils and season with salt and pepper.

Grilled Polenta with Tomato-Corn Salad image

Provided by Justin Chapple

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 medium ears sweet corn, husked
1/4 cup extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
One 16- to 18-ounce tube prepared polenta
3 tablespoons champagne or prosecco vinegar
1 garlic clove, finely grated
1 pound tomatoes, mixed colors and sizes, cut into bite-size pieces
1 cup lightly packed basil leaves, torn
1 cup lightly packed baby arugula
1 jalapeño, thinly sliced crosswise, optional

Steps:

Prepare a grill or grill pan for medium-high heat. Clean and oil the grill grates.
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.
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.
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.
Whisk the 1/4 cup oil with the vinegar and garlic in a small bowl and season with salt and pepper. Set aside.
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.
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.

Grilled Polenta with Morel Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 5h

Yield 8 servings

Number Of Ingredients 17

Butter, for greasing pan
8 cups chicken stock or water
2 cups polenta
2 teaspoons coarse kosher salt
1 cup fresh or frozen corn kernels
1 cup freshly grated Parmesan
2 tablespoons finely chopped fresh parsley leaves, plus more for garnish
1/4 cup olive oil
Salt and freshly ground pepper
Morel Vinaigrette, recipe follows
1/4 cup aged sherry vinegar
1 small shallot, chopped
1 tablespoon Dijon mustard
1 tablespoon walnut oil
3/4 cup pure olive oil
Salt and freshly ground pepper
1 pound morel mushrooms, washed thoroughly and dried

Steps:

Generously butter a large shallow baking dish and set aside. In a large saucepan, bring the chicken stock to a boil. Slowly pour in the polenta and the salt, whisking constantly with a wire whisk. Reduce the heat to low and cook, stirring constantly with a wooden spoon until thickened and smooth, about 20 to 25 minutes. Fold in the corn, Parmesan, and parsley. Pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight.
Preheat the grill to medium-high. With a 2-inch circle cutter, cut the chilled polenta into circles. Brush with olive oil and season with salt and pepper. Grill on both sides until golden brown. Arrange the polenta on a platter and spoon the vinaigrette over. Sprinkle with chopped parsley.
In a blender, blend the vinegar, shallot, and mustard until smooth. With the motor running, slowly add the walnut oil and 1/2 cup of the olive oil until emulsified. Season with salt and pepper, to taste. Pour into a medium bowl and set aside.
Heat the remaining 1/4 cup of oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Season with salt and pepper, to taste. Remove the mushrooms from the heat and coarsely chop them. Fold the mushrooms into the vinaigrette. Spoon the vinaigrette over the grilled polenta.