Chargrilled polenta strips with corn salsa

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Chargrilled polenta strips with corn salsa
  • cooking-oil spray
  • 1 litre (4 cups) water
  • 1 cup (170g) polenta
  • 2 tablespoon wholegrain (seeded) mustard
Corn salsa
  • 2 trimmed corn cobs (500g)
  • 1 medium red capsicum (bell pepper) (200g), chopped finely
  • 1 medium red onion (170g), chopped finely
  • 1 lebanese cucumber (130g), seeded, chopped finely
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1 teaspoon finely grated lime rind
  • 1/3 cup (80ml) lime juice
  • 2 teaspoon olive oil
  • 2 clove garlic, crushed
  • 1 tablespoon sweet chilli sauce


Chargrilled polenta strips with 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.

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