GRIDDLED POLENTA WITH CORN & GREEN SALSA

Griddled polenta with corn & green salsa image

Polenta can be a little bland, but pack it with flavours like cheese and chilli and it's delicious

Provided by Sarah Cook

Time 3h

Number Of Ingredients 10

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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

Steps:

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

Nutrition Facts : Calories 473 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.54 milligram of sodium