Griddled polenta with corn & green salsa

• polenta g
• sweetcorn g

  drained

• red chilli↗1

  deseeded and finely chopped

• vegetarian Parmesan-style cheese↗50g g

  grated

• avocados↗2

  peeled and chopped into chunks

• cucumber↗1

  chopped into chunks

• spring onions↗4

  sliced

• coriander

  leaves roughly chopped

• lime juice
• olive oil↗4 tbsp tbsp

Step-by-step instructions

1. 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.

2. 2

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

3. 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.