grilled corn Archives - Proud Italian Cook

Creamy Polenta With Summer Garden Veggies

July 10, 2020 by Marie 3 Comments

Since I started this blog way back in 2007 ( next month will be 13 years!) I have posted many different polenta recipes, needless to say we adore polenta in our house.

If you do a search here on my blog you’ll find polenta muffins, polenta biscotti, a polenta tart, croutons, grilled polenta and many different ways to serve it with meat, eggs and various vegetables that are highlighted during the seasons.

Today I made a creamy polenta that showcases all the summer garden veggies like corn and zucchini that are readily available right now. It’s a fun and very delicious way to highlight both.

I use instant polenta which takes no time at all to cook up, and if you prep a few of the other ingredients ahead of time, this comes together quickly.

I roasted a pint of cherry tomatoes the other day and I had some grilled corn leftover from the weekend so I added zucchini and yellow squash and picked some fresh basil from my garden. Just a few ingredients makes such a spectacular meal, but this can also serve as a side dish with something you cook up on the grill.

I also like to serve this up alongside grilled shrimp, it’s such a nice combo!

So all you have to do is whisk up some creamy polenta, top it off with julienned strips of zucchini, smokey charred corn along with sweet, juicy roasted cherry tomatoes. Polenta tends to firm up after it sits for a while so if you have leftovers no problem, cut it into wedges and serve it like a pizza!

A summertime dish you won’t forget!

Creamy Polenta With Summer Garden Veggies

Author: Marie

Ingredients

2 ears of grilled corn with planks cut off the cob, make some planks along with the kernals
1 small zucchini, julienned
1 small yellow squash, julienned
a squeeze of fresh lemon
1 pint of cherry tomatoes, rainbow colored
2 green onions, sliced
fresh basil
olive oil
FOR THE POLENTA
1 cup of instant polenta
3 cups of chicken or vegetable broth preferably, or water
½ cup parmigiano cheese
2 tablespoons butter
2 tablespoons of chopped basil
additional ¼ cup or so of water to thin it out a bit if needed at the end

Instructions

Prep your tomatoes by placing them whole on a rimmed baking sheet lined with foil. Drizzle generously with olive oil all over and sprinkle with salt and pepper, if made the day before just warm them up a bit the day of.
Roast at 400 until they burst and all the juices mingle with the oil.
Grill both ears of corn cutting the kernels off the cob and making some into planks, it looks nice when placed on top of the polenta.
Julienne both zucchini and yellow squash then place into a bowl and add a squeeze of lemon and a little olive oil just to wilt them down a bit.
MAKE THE POLENTA
In a medium saucepan add the broth or water, get it to a boil and whisk in the polenta, now turn the heat down and let it cook til it thickens, it doesn’t take long.
Shut off the heat and stir in the butter, chopped basil and parmigiano, taste for seasoning adding salt and pepper, maybbe more cheese.
When polenta is finished pour it into your serving dish and "decorate" the top to your liking with all the ingredients including the green onion and extra sprinkle of basil and cheese for finishing. You'll probably have some leftover ingredients, especially the roasted tomatoes.Be sure to spoon some of the tomato oil on too.
Serve immediately and enjoy!

3 Comments Filed Under: Grains, Side Dishes, Summer Tagged: grilled corn, polenta, roasted tomatoes, summer veggies

Grilled Corn and Zucchini Summer Risotto

June 7, 2016 by Marie 8 Comments

This recipe is summer on a plate, it combines the classic creamy risotto with all the summertime flavors of garden fresh grilled corn and zucchini stirred right into it, and of course some fresh basil to enhance it all.

It’s really very simple to make especially when grilling veggies is at it’s peak this time of year, just set aside a couple of lightly grilled ears of corn as well as zucchini next time your doing some grilling. You’ll then be slicing the corn right off the cobs leaving some of those nice little planks as well as kernels, I just love those corn planks!
Have all your other ingredients prepped and ready to go, it’s time to start stirring!

This is what I call the perfect one pot meal, classically creamy with the summertime freshness of the grilled corn and zucchini, and lets not forget the fresh basil!

Are you ready to dig in?

Want to see what I’m cooking up during the week? You can follow me on Instagram here.

5.0 from 1 reviews

Grilled Corn and Zucchini Summer Risotto

Author: Marie

Ingredients

3 ears of corn, grilled and then shucked leaving planks as well as kernels
3 small zucchini, cut in half, grilled then diced
fresh basil
1¼ cup arborio rice
1 quart of a good quality boxed broth, low sodium, chicken or vegetable
1 small onion, finely chopped
¾ cup of shredded parmesan
¾ cup, white wine
2 knobs of unsalted butter
olive oil

Instructions

Simmer your broth on the stove in a separate pan.
Take an additional pan with a heavy bottom,drizzle the bottom with olive oil then add in 1 knob of butter, cook until melted.
Add in the onion and saute on medium until soft.
Add in the rice, stirring until well coated, cooking for a minute or two.
De-glaze with the wine, stirring until it has cooked in and evaporated.
Start adding in the warmed broth, one cup at a time, continue to stir until absorbed.
Repeat adding the broth and stirring until it gets absorbed all the time on medium heat.
Rice should start to look creamy and when you taste it there should be a slightly al dente feel, you may have a little broth leftover.
When finished add the other knob of butter, stir and combine.
Add the cheese, stir and combine.
Fold in your corn and zucchini, adding as much as you want leaving the planks to decorate the top, again you might have some of the veggies leftover, but that's a good thing!
Take a handful of basil and cut it chiffonade style, then sprinkle it all over.
Enjoy!

8 Comments Filed Under: Rice and Risotto, Summer Tagged: grilled corn, grilled zucchini, summer risotto

Summer Polenta Pizza with Grilled Corn and Roasted Tomatoes

July 16, 2014 by Marie 16 Comments

Here’s a great way to showcase all those summer veggies that are popping up all over. Cook up some creamy polenta, spread it out in a pan then use it as a delicious base to set all your veggies on top. The polenta will firm up a bit and you’ll be able to cut it into wedges and serve it just like pizza!

As far as veggies go, the sky’s the limit as to what you’ll want to top it with, but I couldn’t resist my sweet garden tomatoes and some fresh corn that I recently picked up and decided to grill. My polenta pizza was served as a side to go along with skewered grilled shrimp, but it can certainly stand on it’s own as a main dish along with a salad.

Be generous with the toppings so that every wedge you cut is loaded with goodness. I love slicing my corn kernels into planks, I think it looks more appealing and deepens the flavor.

Speaking of flavor, what’s more intensely flavored than roasted tomatoes? Nothing in my opinion. Spoon those warm juices and sweet tomatoes all over the top, it’s a match made in heaven with the corn.

The polenta base is creamy yet firm, cheesy, herby, and the top is studded with all that summer offers us. It’s oh so good, indulge!

Summer Polenta Pizza with Grilled Corn and Roasted Tomatoes

Ingredients

1 pint mixed colored cherry tomatoes, cut in half
1 garlic clove grated on a microplane
olive oil
a small handful of fresh basil and parsley
2 ears fresh corn, grilled and cut into planks
FOR THE POLENTA
1 cup corn polenta, quick cooking kind
3 cups water
1 tablespoon of butter
1 teaspoon, salt
2 scallions sliced
½ cup or so parmesan or romano cheese

Instructions

Place foil onto a rimmed baking sheet and place cut tomatoes and grated garlic on top.
Season tomatoes with salt and pepper and drizzle all over with olive oil.
Place into a 375 degree F.oven and roast until tomatoes blister and juices run into the oil.
Sprinkle with fresh basil when finished then set aside.
For the polenta place the water into a medium sized saucepan then bring the water to a boil.
Add the butter, salt and quickly whisk in the polenta.
Reduce to simmer and keep whisking til nice an smooth and thickens nicely about 5 minutes.
Remove from heat and stir in grated cheese, parsley, basil and scallions.
Evenly spread polenta on the bottom of a serving vessel.
Place your corn and tomatoes all over the top, including the juices of the roasted tomatoes.
Add more herbs and cut scallions for garnish and a final drizzle of olive oil.
Let the polenta firm up, it doesn't take long, then cut into wedges and serve.

16 Comments Filed Under: Grains, Side Dishes, Summer, Vegetables Tagged: gluten free, grilled corn, polenta, polenta pizza, roasted tomatoes

The Heat Is On!

June 27, 2012 by Marie 66 Comments

The temperature is rising here in Chicago so lighter meals and salads are now on the menu.
This extremely delicious salad just screams summer! It’s fresh and bursting with healthy vibrant color, how could you resist?

Ribbons of yellow squash and green zucchini take center stage on a bed of mixed greens tossed in a light vinaigrette.
The other components are, sliced mini heirloom tomatoes of various colors, red and orange pepper strips, purple onion,
peas and grilled corn, ( which I grilled inside) finished off with dots of creamy goat cheese and crunchy hazelnuts and a drizzle more vinaigrette.
Crispy bread and a tall iced tea and your set for the perfect summer meal, of course feel free to add in some grilled chicken for a little heartier fare, but I was totally satisfied.

There are no exact ingredients here just add in as much as you want, you can’t go wrong. I layered a platter with mixed greens to start. For mine I used 2 zucchini and 1 yellow squash, the ribbons were made with a vegetable peeler. It was way too hot to go outside and grill so I put 2 ears of corn in the microwave for 5 minutes then threw them on my grill pan inside to give them a good char.

It looks beautiful spread out on a big platter because of all the colors, so keep this in mind for your July 4th cookout, it would work great as a side.

Stay Cool!

66 Comments Filed Under: Greens, Salads, Summer, Vegetables Tagged: grilled corn, heirloom tomatoes, summer salads, zucchini ribbons

Grilled Mini Corn Cobs w/ Cilantro Pistachio Pesto

June 23, 2009 by Marie 39 Comments

It’s been an interesting few days, the weather here has been crazy! Storms , power outages, no cable, no internet, it’s sad how dependent I am on all those things, 1 day without, I can handle, but 3, no way!! and to top it off we discovered a mama raccoon and 4 of her babies living somewhere under an eve on my roof! The hubbby has done a bunch of things to get rid of them, but unfortunately “They’re Back!!!” Any clever idea’s you might have to get rid of them would be much appreciated! (Thanks for letting me vent!)

Anyway the storms have past and now it’s very hot, humid, and sticky. Time for a BBQ! These mini corn cobs are great for a party or BBQ, and much easier to eat than a whole ear of corn, and they fit on your plate perfectly along side all your other food!

Grill your ears of corn whole, they could even be done the night before then placed in a Ziplock bag until ready to use.When you’re ready to eat, place the whole cob back on the grill to warm it up a bit, then slice them into one inch disks and place in a bowl.

You can make the pesto the day of, it takes no time at all, I used my food processor and tossed in a handfull of cilanto, 2 scallions, a couple tablespoons of pistachio’s, olive oil, salt and pepper. If you’re not a cilantro person , of course my beloved basil would work as well. Toss everything together in a bowl making sure you’re coating your mini corn cobs with all the pesto, then serve. Four ears of corn makes quite a bit when cut up.

The combination of flavors here along with the smokey grilled corn is terrific!

Give these a try at your next party your guest’s will love them!

Buon Appetito!

39 Comments Filed Under: Sauces, Summer, Vegetables Tagged: BBQ side dish, cilantro pesto, grilled corn, party side, raccoons

Fireworks, and Fire Up! (your grill that is!)

July 1, 2008 by Marie 32 Comments

Barbecue season will be in full swing this weekend as the 4Th of July is quickly approaching. Many are planning a relaxing summer day with family and friends and there will be cook outs everywhere. The smell of ribs, steaks, burgers and hot dogs will permeate the air!

I thought I’d share with you a few things we like to grill ,and a couple of sides.

Pork tenderloin is great on the grill, it doesn’t take long. the meat is always tender, and if you just slice it open like a book, it can be marinated and stuffed with just about anything. In this case I made an olive tapenade, mixed it with a little Dijon mustard, spread it all over, and then rolled and tied it. Mighty Good!!

Beer Can chicken, if you’ve never tried it, please do! It may not look the most attractive, but the taste is phenomenal, crispy on the outside and super moist on the inside. Just remember to plug the top so all the moisture of the beer stays inside. As far as your choice of spice, the sky’s the limit!! Here I used, paprika, thyme, cayenne, granulated garlic, dry mustard, salt and pepper, cumin, sometimes a little brown sugar too. Mix it all up together and after coating your chicken with olive oil, slather it on.

Pasta salad is always a favorite with my family, you can make it a million different ways, this is an old stand by recipe, I just changed it up with some Cavatappi pasta. Olives, broccoli, shredded carrots, red onions, fresh basil and parsley, granulated garlic, olive oil, salt and pepper, and tons of Romano cheese. This is always a request by my daughter!

Who doesn’t like corn on the cob? Keep the heat out of your house and cook it on the grill. I like to cut the cobs smaller, it’s easier to fit on your plate.

Sometimes I like to spice it up a bit, for a change of pace.

Just melt some butter, have your spices ready, in this case I just mixed some paprika, cumin, granulated garlic, salt and pepper. Dip your corn in the butter, sprinkle with the spice, and grill!

Mmmm, it’s so good!

Cannellini Bean Salad, this is a great side that can be made ahead of time, in fact, it tastes even better as it sits. Canned beans, rinsed and drained, diced tomatoes, red and green peppers diced, a little jalapeno for some heat, crushed garlic, chopped parsley, basil, tossed in a fresh lemon and olive oil dressing.

And last but not least, I can’t take credit for this Blueberry Tart, I actually found it by way of Mile Fiori Favoriti, a blog I visit often. What appealed to me was how she made it sound and the ease of making it, go over and check her out, she has the link to the recipe. I made it last Sunday and it was a real hit!!! I WILL be making this again. Thanks Pat!!

Blueberries, almond flavor, and in my case, ( shhhh, don’t tell anyone) I used a store bought pie pastry dough, you know, the kind that’s already rolled out. Again I’m plugging Trader Joe’s, check it out in their freezer case, it taste’s outstanding.

I hope I’ve given you some inspiration for some good eats ,and good grilling, I would love to know some of your favorites for the summer and the grill.

Wishing you all lot’s of fun and food for the 4TH!!!