Grilled Summer Squash with Polenta Wedges and Tomatillo Slather

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  • Makes: 4 servings
  • Serving Size: 2 wedges of polenta + about 1/2 cup zucchini mixture + 1/2 cup tomatillo slather
  • Prep: 45 mins
  • Stand: 30 mins
  • Chill: 1 hr

Grilled Summer Squash with Polenta Wedges and Tomatillo Slather

Directions

  1. For polenta, grease a 9-inch pie plate; set aside. In a medium saucepan bring 2 1/2 cups water to boiling. Meanwhile, in a medium bowl stir together cornmeal, the 1 cup cold water, and the 1/4 teaspoon salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. 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 necessary to maintain a slow boil. Stir in queso fresco and oregano. Pour polenta into the prepared pie plate, spreading evenly. Let stand for 30 minutes. Cover and chill for at least 1 hour or until firm. Cut in 8 wedges. Brush wedges with 1 tablespoon of the oil; set aside.
  2. Brush zucchini and yellow squash with the remaining 1 tablespoon oil. Sprinkle with additional salt and black pepper; set aside. Remove husks from tomatillos; rinse tomatillos.
  3. For a charcoal or gas grill, place tomatillos, poblano pepper, and red onion slices on the rack of a covered grill directly over medium heat. Grill for 8 to 10 minutes or until softened and lightly charred, turning occasionally. Remove from grill. Wrap poblano pepper in foil and let stand for 15 minutes.
  4. Generously grease grill rack. Place polenta wedges on grilll rack. Grill for 15 to 18 minutes or until polenta is browned and releases easily from rack, turning once halfway through grilling.* Add zucchini and yellow squash to grill for about the last 10 minutes of grilling or until tender and lightly browned, turning once halfway through grilling. Cut squash slices into 1-inch pieces.
  5. For tomatillo slather, cut poblano pepper in half lengthwise; remove stem, seeds, and membranes.** Peel off and discard skin. In a food processor or blender combine tomatillos, poblano pepper, red onion, and honey. Cover and process or blend until nearly smooth. Season to taste with additional salt and black pepper.
  6. Serve polenta with squash and tomatillo slather. Sprinkle with cilantro and serve with lime wedges.

From the Test Kitchen

*Tip:

You need to grill the polenta long enough for the wedges to release themselves from the greased grill rack before you flip them. Trying to flip them too early will cause the wedges to fall apart.

**Tip:

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

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Nutrition Facts (Grilled Summer Squash with Polenta Wedges and Tomatillo Slather)

  • Per serving:
  • 302 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 10 mg chol. ,
  • 407 mg sodium ,
  • 43 g carb. ,
  • 6 g fiber ,
  • 10 g sugar ,
  • 8 g pro.

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