Griddled Polenta With Corn & Green Salsa

Polenta can be a little bland, but pack it with flavours like cheese and chilli and it's delicious

• Cooking Time Prep 25 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  473

• Protein

  12g

• Carbs

  62g

• Fat

  21g

• Saturates

  4g

• Fibre

  4g

• Sugar

  10g

• Salt

  0.54g

Ingredients

• 375g box polenta
• 398g can sweetcorn, drained
• 1 red chilli, deseeded and finely chopped
• 50g vegetarian Parmesan-style cheese, grated
• 2 avocados, peeled and chopped into chunks
• 1 cucumber, chopped into chunks
• 4 spring onions, sliced
• small bunch coriander, leaves roughly chopped
• juice 2 limes
• 4 tbsp olive oil

Directions

1. Bring 1.5 litres of water to the boil in a large saucepan. While stirring the water constantly with a wooden spoon, tip in the polenta in a steady stream. Lower the heat so the polenta isn't spluttering too much, then cook, stirring occasionally, for 10 mins. Meanwhile, line a 40 x 30cm tray with baking parchment. Stir the corn, chilli and grated cheese into the polenta with 2 tsp salt, then spoon out onto the tray. Spread to a rough rectangle, making sure the polenta is packed tightly and there are no gaps. Cover with another sheet of baking parchment and a flat baking tray, then top with some cans or jars to press and flatten the polenta while you chill it in the fridge for at least 2 hrs, or up to a day.
2. Before barbecuing, mix together the avocado, cucumber, spring onions, coriander, lime and 2 tbsp oil with seasoning.
3. Heat the barbecue (or a griddle pan), trim the edges off the set polenta to neaten, then slice into 12 wedges. Brush both sides of each wedge with a little of the remaining oil and barbecue or griddle for 5 mins on each side until charred and hot through. Serve a couple of wedges per person, topped with a generous spoon of the chunky green salsa.

Categories: Barbecue, Grains & Pulses, Vegetarian