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Ingredientes
- 5 x plum tomatoes
- 1 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 x garlic cloves
- 2 Tbsp. coarsely-minced red onion
- 1/4 c. balsamic vinegar
- 2 Tbsp. basil chiffonade
- 1 c. extra virgin olive oil
- 8 c. chicken stock or possibly water
- 2 c. polenta
- 2 tsp coarse kosher salt
- 1 c. fresh corn kernels
- 1 c. freshly-grated Parmesan cheese
- 2 Tbsp. finely-minced fresh parsley
- 1/4 c. extra virgin olive oil
Direcciones
- Grilled Tomato Vinaigrette: Preheat the grill. Toss the tomatoes with the extra virgin olive oil and season with salt and pepper to taste. Grill the tomatoes, till the skins are blackened. Remove and chop coarsely.
- Place the tomatoes in a blender and add in the garlic, onion, balsamic vinegar and basil and blend till smooth. Slowly add in the extra virgin olive oil till emulsified and season with salt and pepper to taste. Reserve
- Polenta: Butter a large shallow baking dish generously with butter, set aside.
- Place the chicken stock in large saucepan and bring to a boil. Slowly add in the polenta, whisking constantly with a wire whisk. Cook over low heat, stirring constantly with a wooden spoon till thickened and smooth.
- Mix in the corn, Parmesan cheese and parsley and pour the mix into the prepared baking dish. Cover and refrigeratein the refrigerator at least 4 hrs or possibly overnight.
- Preheat the grill. Cut the chilled polenta into 2-inch circles, brush with extra virgin olive oil and season with salt and pepper. Grill on both sides till golden. Drizzle with vinaigrette.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 8 servings | |
| Calories 487 | |
| Calories from Fat 308 | 63% |
| Total Fat 34.87g | 44% |
| Saturated Fat 4.83g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 963mg | 40% |
| Potassium 383mg | 11% |
| Total Carbs 38.07g | 10% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.22g | 2% |
| Protein 6.04g | 10% |
