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© Meredith Corporation. All rights reserved. Used with permission.
In a medium saucepan, bring 2 1/2 cups water to a boil. Meanwhile, in a medium bowl, stir together cornmeal, 1 cup water and 1/4 teaspoon salt. Slowly add cornmeal mixture to the 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 needed to maintain a slow boil. Stir in queso fresco (or feta) 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 olive oil; set aside.
Brush the zucchini and summer squash with the remaining 1 tablespoon olive oil. Sprinkle with 1/8 teaspoon salt and pepper; set aside.
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.
Place polenta wedges, zucchini and summer squash on a well-greased grill rack directly over medium heat. Cover and grill zucchini and summer squash 10 minutes or until tender and lightly browned, turning once. Grill polenta 15 to 18 minutes or until polenta is browned and easily releases from the grill rack, turning once. When cool enough to handle, cut zucchini and summer squash in 1-inch slices.
For tomatillo relish, 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. Serve polenta wedges with zucchini, summer squash and tomatillo relish. Sprinkle with cilantro and serve with lime wedges.