Serve this simple vegetarian side dish warm or room temperature alongside grilled meats and a stacked summer salad. A flash under the broiler leaves these slices of corn-studded polenta golden on the outside and soft on the inside; an herby, smoky tomato-pepper salad acts like a salsa to be spooned over the top.

Source: EatingWell Magazine, July/August 2018


Recipe Summary

4 hrs
45 mins




Instructions Checklist
  • To prepare polenta: Bring water to a boil in a large saucepan. Reduce heat to low and gradually add cornmeal, whisking constantly to prevent clumping. Cook, stirring occasionally, until the polenta is creamy and reduced to about 4 cups, 50 to 60 minutes. (If the mixture is too stiff, loosen with 2 tablespoons water.)

  • Add corn, Parmesan, butter, pepper and salt. Cook, stirring occasionally, until the cheese is melted and the corn is tender, about 5 minutes. Coat a 9-by-13-inch baking dish with cooking spray. Pour in the polenta and let cool to room temperature, about 1 hour. Loosely cover with plastic wrap and refrigerate until firm, about 2 hours or up to 1 day.

  • To prepare salad: Position a rack in upper third of oven; preheat broiler to high. Place peppers cut-side down on a baking sheet. Broil, rotating the pan once, until softened and charred, 4 to 6 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Rub off the blistered skin and coarsely chop the peppers. Combine with tomatoes, 2 tablespoons oil, vinegar and salt in a medium bowl.

  • Position a rack in upper third of oven; preheat broiler to high. Cut the polenta into 12 squares and place on a baking sheet. Brush both sides of the polenta with the remaining 1 tablespoon oil. Broil, turning once, until golden brown, 3 to 5 minutes per side.

  • To serve: Arrange the polenta and tomato salad on a large serving platter; top with herbs.


To make ahead: Prepare through Step 4; refrigerate polenta and salad separately for up to 1 day. Serve salad at room temperature.

Nutrition Facts

1 slice polenta & 1/4 cup sauce
121 calories; protein 2.7g; carbohydrates 12.9g; dietary fiber 1.8g; sugars 2.3g; fat 7g; saturated fat 2.3g; cholesterol 7.9mg; vitamin a iu 1003.4IU; vitamin c 29.7mg; folate 1.8mcg; calcium 39.6mg; iron 0.7mg; magnesium 25.6mg; potassium 177.5mg; sodium 265mg.

1/2 starch, 1/2 vegetable, 1 fat