Griddled polenta with corn & green salsa

Griddled polenta with corn & green salsa

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(4 ratings)

Prep: 25 mins Cook: 25 mins Plus chilling


Serves 6
Polenta can be a little bland, but pack it with flavours like cheese and chilli and it’s delicious

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal473
  • fat21g
  • saturates4g
  • carbs62g
  • sugars10g
  • fibre4g
  • protein12g
  • salt0.54g
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  • 375g box polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 398g can sweetcorn, drained


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 1 red chilli, deseeded and finely chopped
  • 50g vegetarian Parmesan-style cheese, grated
  • 2 avocados, peeled and chopped into chunks



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 cucumber, chopped into chunks
  • 4 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small bunch coriander, leaves roughly chopped
  • juice 2 limes



    The same shape, but smaller than…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

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Comments (3)

vrog's picture

This is really nice - and such a huge quantity of polenta wedges! The salsa is a bit special but any kind of tasty salad would be a good accompaniment. Meat loving husband also really liked them.
Now wondering about other variations - herb and sundried tomato?

neha220381's picture

My polenta seemed to set on its own in about 5 mins after taking off the heat! Am i doing something wrong?

kategiblin's picture

Tasty and Easy - good cold the next day as well

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