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Griddled polenta with corn & green salsa

Ingredients

  1. Step 1 375g box polenta
  2. Step 2 398g can sweetcorn , drained
  3. Step 3 1 red chilli , deseeded and finely chopped
  4. Step 4 50g vegetarian Parmesan-style cheese , grated
  5. Step 5 2 avocados , peeled and chopped into chunks
  6. Step 6 1 cucumber , chopped into chunks
  7. Step 7 4 spring onions , sliced
  8. Step 8 small bunch coriander , leaves roughly chopped
  9. Step 9 juice 2 limes
  10. Step 10 4 tbsp olive oil
Griddled polenta with corn & green salsa
Calories: 473 Carbohydrate: 62 g Protein: 12 g Fat: 21 g
Cook time: 180 minutes Prep time: 25 minutes Total time: 205 minutes Servings: 6

TAGS

Dinner Lunch Main course Mediterranean Josh Eagleton 6 serving 600 kcal or less Avocado Avocado Barbecue Barbeque BBQ Chargrilled polentum cheese Coriander Cucumber Cucumber Grilled polentum Lime Lime Main Make Ahead Mediteranean food Olive oil Over an hour Polentum Pollentum Red chilli Red chilly salad salad Sarah Cook Spring onion Spring onion summer Sweetcorn Vegetarian

Directions

  1. 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.
  2. Step 2 Before barbecuing, mix together the avocado, cucumber, spring onions, coriander, lime and 2 tbsp oil with seasoning.
  3. 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.