Serves 6
- polenta 375g (try Valsugana available at gourmet stores)
- sweet corn kernels 400g, boiled and drained
- red chilli 1, deseeded and finely chopped
- parmesan 50g, grated
- salt 2 tsp + extra to season
- avocadoes 2, peeled and chopped into chunks
- cucumber 1, chopped into chunks
- spring onions 4, sliced
- coriander a small bunch, roughly chopped
- limes 2, juiced
- olive oil 4 tbsp
- pepper to season
Bring 1 1/2 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 minutes.
Meanwhile, line a 40 x 30cm tray with baking parchment. Stir the corn, chilli and grated parmesan into the polenta with 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 parchment and a baking tray, then top with some cans to press and flatten the polenta while you refrigerate it for at least 2 hours, or up to a day.
Before barbecuing, mix together the avocado, cucumber, spring onions, coriander, lime juice and 2 tbsp oil.
Season well with pepper.
Heat the barbecue (or a griddle pan), trim the edges off the set polenta, then slice into 12 wedges. Brush both sides of each wedge with a little of the remaining oil and barbecue or griddle for 5 minutes on each side until charred and hot. Serve a couple of wedges, topped with a generous spoon of the chunky green salsa.