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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

  • Prep: 25 mins
    Cook: 25 mins
    Plus chilling
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 473
  • Carbohydrates 62
  • Saturated Fat 4
  • Sugar 10
  • Protein 12
  • Fat 21
  • Fibre 4
  • Salt 0.54

Nutrition per serving

  • Calories 473
  • Carbohydrates 62
  • Saturated Fat 4
  • Sugar 10
  • Protein 12
  • Fat 21
  • Fibre 4
  • Salt 0.54

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

Tip

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.

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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.

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