Seafood, Vegetables Perfect Toppings For Polenta Triangles

Grilled polenta triangles with scallops and summer vegetables, a dish I recently developed, are full of seasonal flavor.

The polenta triangles, a mixture of cornmeal cooked in chicken stock and flavored with Parmesan cheese, can be prepared ahead and then quickly grilled on a stove-top grill or sauteed in a skillet.

The polenta is served with a topping of fresh corn kernels, diced red peppers and zucchini, chopped onions and sliced sea scallops, all quickly sauteed, then seasoned with orange and lemon zests and garnished with fresh chives.

This colorful main course is light yet satisfying and could be accompanied by a salad of mixed greens in a vinaigrette dressing and a basket of warm, crusty sourdough or whole-wheat bread. A fresh fruit pie would make a fine dessert.

Grilled Polenta With Scallops and Summer Vegetables Polenta:

Nonstick vegetable cooking spray

2 cups chicken stock

cup yellow cornmeal

1/3 cup grated imported Parmesan cheese

1 tablespoon olive oil Scallops and vegetables:

2 tablespoons olive oil

2 cups diced (1/4 inch) sweet red peppers (about 2 peppers)

1 cup chopped sweet onions

3 cups fresh corn kernels, cut from 5 to 6 ears

2 cups diced (1/4 inch) zucchini, cooked in boiling salted water to cover for 2 minutes and drained well

1 tablespoon grated orange zest (colored portion of rind)

1 tablespoon grated lemon zest (colored portion of rind)

1 teaspoon salt

1/4 teaspoon cayenne pepper

1 pound sea scallops, connective tissue removed and discarded, cut horizontally into thirds

2 tablespoons chopped fresh chives, for garnish

To prepare polenta, spray 8-inch square pan with nonstick spray and set aside.

Bring chicken stock to a boil in a medium saucepan over medium high heat. Gradually add the cornmeal in a fine stream, whisking constantly until mixture is quite thick, about 5 to 8 minutes. Remove from heat and stir in cheese. While polenta is very hot, pour it into prepared pan, smoothing the surface evenly with a spatula. If not using right away, cool, cover with plastic wrap and refrigerate for up to a day.

Cut polenta into 8 triangles and remove from pan. Brush triangles lightly on both sides with olive oil. To cook polenta, spray a stove-top grill pan with nonstick spray and place over medium high heat. When pan is hot, add enough triangles to fit comfortably and grill about 2 minutes per side. Repeat with remaining triangles. (Or spray a large heavy skillet with nonstick spray and cook the polenta triangles in it.) Place polenta on a plate and cover with foil to keep warm.

To cook scallops and vegetables, heat oil in a large heavy skillet over medium-high heat. When hot, add peppers and onions and saute, stirring, until vegetables are just softened, about 3 to 4 minutes. Add corn and zucchini and cook and stir 3 to 4 minutes more. Add orange and lemon zests, salt, cayenne pepper and scallops and saute, stirring constantly, until scallops are opaque, about 2 minutes or longer.

To serve, arrange 2 triangles overlapping on each of 4 dinner plates and mound triangles with scallop and vegetable mixture. Sprinkle each portion with chives.

Yield: 4 main-course servings. Note: To serve as an appetizer, arrange a single triangle on each of 8 small plates, mound with scallop/ vegetable mixture and sprinkle with chives.