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Ingredientes
- 4 c. water
- 1 tsp salt
- 1 c. cornmeal">polenta (coarse cornmeal) or possibly yellow cornmeal
- 1/4 c. grated Parmesan cheese
- 3 Tbsp. fresh lime juice
- 2 Tbsp. extra virgin olive oil
- 1 x garlic clove chopped Nonstick vegetable oil spray
- 4 x ears corn husked
- 1 lrg red onion cut 1/2"-thk slices
- 2 1/2 c. minced seeded tomatoes
- 1 1/4 c. minced English hothouse cucumber
- 1/3 c. minced fresh mint Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Bring 4 c. water and salt to boil in heavy large saucepan. Gradually add in polenta, whisking till boiling and smooth. Reduce heat to low. Cook till very thick, whisking often, about 25 min (about 15 min for yellow cornmeal). Whisk in cheese. Spread in 8- by 8- by 2-inch glass baking dish. Cold slightly. Cover; refrigerateat least 6 hrs.
- Whisk lime juice, oil and garlic in large bowl to blend. Set dressing aside.
- Spray grill with oil spray; prepare barbecue (medium heat). Spray corn and onion slices with oil spray. Sprinkle with salt and pepper. Grill till vegetables are tender, turning often, about 8 min for corn and 15 min for onion. Cold.
- Cut corn kernels from cobs. Coarsely chop onion. Add in corn, onion, tomatoes, cucumber and mint to dressing; toss. Season with salt and pepper.
- Cut polenta into 4 squares. Cut each square diagonally into 2 triangles. Spray polenta with oil spray. Grill till heated through, about 5 min per side.
- Divide salad among 4 plates. Place 2 polenta triangles alongside each salad.
- This recipe yields 4 servings.
- Comments: Begin this dish early in the day to allow the polenta to set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 419g | |
| Recipe makes 4 servings | |
| Calories 262 | |
| Calories from Fat 83 | 32% |
| Total Fat 9.46g | 12% |
| Saturated Fat 2.12g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 696mg | 29% |
| Potassium 322mg | 9% |
| Total Carbs 38.56g | 10% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.7g | 3% |
| Protein 6.37g | 10% |
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