Categories: Vegetarian

Ingredients

• 175g box polenta
• 200g can sweetcorn , drained
• 1/2 red chilli , deseeded and finely chopped
• 10g vegetarian Parmesan-style cheese , grated
• 1 avocados , peeled and chopped into chunks
• 1/2 cucumber , chopped into chunks
• 2 spring onions , sliced
• small bunch coriander , leaves roughly chopped
• juice 1 limes
• 2 tbsp olive oil

Directions

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

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.

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