The great thing about this dish is that the polenta can be prepared up to two days ahead of time, set to cool in the fridge, and then brought out just before you’re ready to grill for a quick and easy side. Serve with drizzled olive oil and Parmesan cheese. Spectacular!
This dish owes its inspiration to our Louisiana neighbors on two sides: the incredible sweet corn that is grown in Indianola, Mississippi, and also the wonderful Tex-Mex flavors of our friends in Texas. This is the perfect side for summer when corn is at its best.
This is a unique twist on the old standby. The light, fresh crisp jicama stands in for cabbage. You can easily increase the yield on the salad by adding more jicama. After sitting, there is plenty of dressing to flavor it all.