Name: Griddled polenta with corn & green salsa
Prep time: 25 min
Cook time: 25 min
Total time: 3 h
Yield: 6
Cuisine: Mediterranean
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

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Griddled polenta with corn & green salsa

Griddled polenta with corn & green salsa

Sarah Cook

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Serves 6

Easy

Prep: 25 mins

Cook: 25 mins

Plus chilling

A star rating of 3.8 out of 5.5 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal473
fat21g
saturates4g
carbs62g
sugars10g
fibre4g
protein12g
salt0.54g

low

Method

step 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.
step 2

Before barbecuing, mix together the avocado, cucumber, spring onions, coriander, lime and 2 tbsp oil with seasoning.
step 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 TIPS

TIP

If you want to use fresh corn in this recipe, just cook 2 large corn cobs according to pack instructions, slice off the kernels and stir these into the polenta.

GOOD FOOD VEGETARIAN SUMMER

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Recipe from Good Food magazine, May 2009

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A star rating of 3.8 out of 5.5 ratings

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