Grilled Corn Polenta w/ Roasted Red peppers

By shauna

Ingredients

• 3/4 tsp. Salt
• 1 C. Cornmeal
• 4 C. Water
• 1 C. Fresh Corn Kernels
• 1/2 C. Parmesan Cheese
• 3 Sweet Red Peppers
• 1 Tbsp. White Wine Vinegar
• Pinch of Salt
• 8 Leaves Fresh Basil, thinly sliced

Preparation

Step 1

Broil red peppers, turning often till charred, 15 min. Let cool. Peel off blackened skins. Core, seed & thinly slice; place in sm. bowl. Sprinkle w/ oil, vinegar & salt; toss. Stir in basil. Set aside. In lg. saucepan, bring water & salt to a boil; reduce heat to low. Gradually whisk in cornmeal; cook, stirring often, for 10 min. Add corn; cook till tender-crisp & polenta is thick enough to mound on spoon, 5-10 min. Stir in cheese. Spread in greased 13"x9" glass baking dish. Let cool till set, about 30 min. Cut polenta into 12 squares. Place on greased grill over med heat, close lid & grill, turning once, till marked ( approx. 8 min. ) Serve topped w/ red peppers.