Griddled polenta with corn & green salsa

Griddled polenta with corn & green salsa

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 25 mins Plus chilling

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, May 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

Tasty and Easy - good cold the next day as well

Questions

Tips