375g box polenta
398g can sweetcorn , drained
1 red chilli , deseeded and finely chopped
50g vegetarian Parmesan-style cheese , grated
1 cucumber , chopped into chunks
I stick celery chopped into chunks
2 Medium Tomatoes Chopped into chunks
small bunch coriander , leaves roughly chopped
juice 2 limes
4 tbsp olive oil
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 celery, cucumber, tomato, 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.
TIP If you want to use fresh corn in this recipe, just cook 2 large corn cobs according to pack instructions, slice off the kernels and stir these into the polenta.
473 kcalories, protein 12g, carbohydrate 62g, fat 21 g, saturated fat 4g, fibre 4g, sugar 10g, salt 0.54 g
Recipe from Good Food magazine, Vegetarian Summer 09.