Grilled Polenta Wedges with Summer Squash

This fresh recipe is naturally gluten free and features classic Mexican flavors including cilantro, lime, and chile peppers. If you can't find tomatillos in your market, try serving this dish with jarred tomatillo salsa.

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  • Makes: 8 servings
  • Prep: 45 mins
  • Grill: 15 mins to 20 mins
  • Chill: 3 hrs

Grilled Polenta Wedges with Summer Squash

Directions

  1. In a medium saucepan bring 3 1/2 cups water to boiling. Slowly add cornmeal to boiling water, whisking constantly. Cook and stir until mixture returns to boiling. Add salt. Reduce heat to medium-low. Cook for 25 to 30 minutes or until mixture is very thick and tender, stirring frequently and adjusting heat as needed to maintain a slow boil. Stir in queso fresco and oregano. Pour the polenta into a greased 9-inch pie plate, spreading into an even layer. Let stand, uncovered, for 30 minutes. Cover and chill at least 1 hour or until firm. Cut in 8 wedges. Brush wedges with 1 tablespoon of the olive oil; set aside.
  2. Brush the zucchini and summer squash, with the remaining 1 tablespoon olive oil. Sprinkle with salt and pepper; set aside.
  3. For a gas or charcoal grill, place the whole tomatillos, poblano, and onion slices on a grill rack directly over medium heat. Cover and grill 8 to 10 minutes or until softened and lightly charred. Wrap the poblano in foil and let stand 15 minutes.
  4. Liberally grease grill racks with oil. Place polenta wedges, zucchini and summer squash directly on the grill racks over medium heat. Cover and grill about 10 minutes or until polenta easily releases from the grill rack, turn. Remove zucchini and summer squash, set aside. Grill polenta 5 to 8 minutes more, or until polenta wedges easily releases from grill racks. Remove from heat. When cool enough to handle, cut zucchini and summer squash in 1-inch slices.
  5. For Tomatillo slather, stem, seed and peel off skin of poblano and cut up. In a food processor or blender combine tomatillos, poblano, onion, and honey. Cover and process or blend until nearly smooth. Season to taste with salt and pepper.
  6. Serve polenta wedges topped with zucchini, summer squash, and Tomatillo Slather. Sprinkle with cilantro and serve with lime wedges.

From the Test Kitchen

*

Because hot chile poblanos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

You have to let the polenta wedges release itself from the greased grill racks, it should like about 10 minutes. Trying to flip it too early will cause the wedges to fall apart. Once it has released itself, it is ready to be flipped.

Test Kitchen Tip

Polenta can cling to grill racks and make a mess if you force it off. Instead, give the wedges another minute: They'll release and flip with ease when the time is right.
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