Griddled polenta with corn & green salsa
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Griddled polenta with corn & green salsa

By Sarah Cook

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

Nutrition per serving

  • kcal 473
  • fat 21g
  • saturates 4g
  • carbs 62g
  • sugars 10g
  • fibre 4g
  • protein 12g
  • 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

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.Good Food Vegetarian Summer
Good Food Vegetarian Summer magazine is on sale from 13 May, packed with over 100 inspirational recipes – from easy everyday meals to smart menus and dishes to entertain – £3.20 from stores or call 0844 826 7327.

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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