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Griddled Polenta With Corn And Green Salsa

Chef.Foodie's picture
Ingredients
  Polenta 375 Gram
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Barbecue
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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