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

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