Grilled Polenta with Corn and Parmesan

Ingredients

• 1 cup corn kernels 
• 1  garlic clove minced
• 1 cup cornmeal stone-ground
• 1 tablespoon olive oil 
• 6 servings additional olive oil 
• 1 small onion finely chopped
• 0.5 cup parmesan cheese freshly grated
• 1 teaspoon salt 
• 3 cups water divided

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• grill

Directions

1. Heat 1 tablespoon oil in medium skillet over medium heat.
2. Add onion; sauté 5 minutes.
3. Add garlic; sauté 1 minute.
4. Add corn; sauté until heated through, about 3 minutes.
5. Remove from heat.
6. Bring 2 cups water and 1 teaspoon salt to boil in medium saucepan over medium heat.
7. Whisk cornmeal and 1 cup water in medium bowl to blend.
8. Whisk cornmeal-water mixture into boiling water; return to boil. Cook until polenta is smooth and thick, stirring often, about 30 minutes. Stir in corn mixture.
9. Brush 11x7x2-inch dish with oil.
10. Spread polenta in dish. Cool completely. (Can be made 1 day ahead. Cover; chill.)
11. Prepare barbecue (medium-high heat).
12. Brush grill with oil.
13. Cut polenta into 12 squares.
14. Brush both sides with oil.
15. Place on grill; cover grill. Grill until polenta is golden brown, about 3 minutes per side, sprinkling with cheese during last minute.
16. Serve hot.