Griddled Polenta with Corn and Green Salsa
|Canned sweetcorn||398 Gram, drained|
|Red chili||1 , deseeded and finely chopped|
|Vegetarian parmesan style cheese||2 Ounce, grated (50 Gram)|
|Avocados||2 , peeled and chopped into chunks|
|Cucumber||1 , chopped into chunks|
|Spring onions||4 , sliced|
|Coriander||1⁄4 Bunch (25 gm), leaves roughly chopped (Small Bunch)|
|Limes||2 , juiced|
|Olive oil||4 Tablespoon|
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 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.