GRILLED POLENTA WITH TOMATO-CORN SALAD

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Grilled Polenta with Tomato-Corn Salad image

Store-bought prepared polenta does the heavy lifting for this weeknight vegetarian dinner. The polenta is cut into cakes and lightly grilled for a subtle smoky flavor. The entire meal is rounded out with a summery salad of grilled corn, fresh tomatoes and basil.

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.

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