Ember-baked focaccia stacks
A great storecupboard standby recipe for the barbecue – try using any jars of roasted veg you’ve got
Griddled polenta with corn & green salsa
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Serves 6
Skip to ingredients
- 375g box polenta
- 398g can sweetcorndrained
- 1 red chillideseeded and finely chopped
- 50g vegetarian Parmesan-style cheesegrated
- 2 avocadospeeled and chopped into chunks
- 1 cucumberchopped into chunks
- 4 spring onionssliced
- small bunch corianderleaves roughly chopped
- juice 2 limes
- 4 tbsp olive oil
Nutrition: per serving
- kcal473
- fat21g
- saturates4g
- carbs62g
- sugars10g
- fibre4g
- protein12g
- salt0.54glow
Method
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.
step 2
Before barbecuing, mix together the avocado, cucumber, spring onions, coriander, lime and 2 tbsp oil with seasoning.
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.
