Quick & Easy

Chargrilled polenta strips with corn salsa

char-grilled polenta strips with corn salsa


Corn salsa


1.Lightly spray a 23cm (9½-inch) square cake pan with oil.
2.Bring the water to the boil in a small saucepan. Stir in polenta; cook, stirring, about 10 minutes or until polenta thickens, season. Stir in mustard; spread polenta into pan. Cover polenta; refrigerate about 30 minutes or until firm.
3.To make corn salsa; boil, steam or microwave corn until just tender. Drain; cool. Using a sharp knife, remove kernels from cob. Combine corn in a medium bowl with remaining ingredients.
4.Turn polenta onto a board; cut into 12 rectangles. Lightly spray a heated grill plate (or grill or barbecue) with oil. Cook polenta until browned both sides; serve with salsa.

Substitute the fresh corn with a 420g (13½-ounce) can of drained corn kernels, if you prefer. Polenta can be prepared a day ahead; store, covered, in the fridge.


Related stories