Griddled polenta with corn & green salsa

Name: Griddled polenta with corn & green salsa
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Mexican
Ingredients: 375 grams box polenta; 398 grams sweetcorn, drained; 1 red chilli, deseeded and finely chopped; 50 grams vegetarian Parmesan-style cheese, grated; 2 avocados, peeled and chopped into chunks; 1 cucumber, chopped into chunks; 4 spring onions, sliced; 1 small bunch coriander, leaves roughly chopped; 2 juice limes; 4 Tbsps olive oil

Griddled polenta with corn & green salsan is a Mexican side dish. This recipe covers 17% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 532 calories, 13g of protein, and 23g of fat per serving. This recipe serves 6. This recipe from BBC Good Food requires avocados, olive oil, coriander, and vegetarian cheese. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

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 isnt 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.

Ingredients you will need

Polenta

Cheese

Chili Pepper

Water

Corn

Salt

Equipment you will use

Wooden Spoon

Sauce Pan

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.

Ingredients you will need

Polenta

Spread

Equipment you will use

Baking Pan

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

Ingredients you will need

Spring Onions

Coriander

Seasoning

Cucumber

Avocado

Lime

Cooking Oil

Heat the barbecue (or a griddle pan), trim the edges off the set polenta to neaten, then slice into 12 wedges.

Ingredients you will need

Polenta

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Serve a couple of wedges per person, topped with a generous spoon of the chunky green salsa.

Ingredients you will need

Salsa Verde

Equipment

Ingredients

Servings:

375grams

box polenta 398grams

sweetcorn, drained 1

red chilli, deseeded and finely chopped 50grams

vegetarian Parmesan-style cheese, grated 2

avocados, peeled and chopped into chunks 1

cucumber, chopped into chunks 4

spring onions, sliced 1small bunch

coriander, leaves roughly chopped 2

juice limes 4Tbsps

olive oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Tudor Wines Balo Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 68 dollars per bottle.