Grilled Polenta with Corn & Avocado Salsa

While this dish will appeal to the vegan and vegetarian clients, we highly recommend it to everyone as a meat-free Monday option. Polenta is under-rated as a carbohydrate, perhaps people just do not know how to prepare it. It takes 5-6 minutes to cook and can be enjoyed as is, but we compacted it and allowed it to set so that we could portion it and lightly fry it for a full-flavoured, filling and deeply satisfying dish.

Ingredients

• ½ cup polenta
• 1 tsp mustard powder
• ¼ tsp cayenne pepper (optional)
• 1 cup frozen corn kernels, defrosted
• 1 clove garlic, peeled and finely diced
• ¼ red onion, finely diced
• ¼ red pepper, diced
• ½ cucumber, diced
• ½ avocado, diced
• 1 tsp wholegrain mustard
• 1 lime, juiced
• 1 TB olive oil, plus additional 1 tsp to fry polenta
• salt and pepper
• 1 TB coriander, finely chopped
• 2 handfuls rocket, to serve

Method

1. Cook the polenta in 400ml boiling water. It only takes 5-6 minutes, so add the mustard powder and cayenne pepper in just before all the water has evaporated and the polenta is cooked. Stir well and place into a small, greased baking dish – one that will allow the polenta to come up at least 2cm high (we used one that was approx. 12cm x 18cm). Place in the fridge for at least 15 minutes while you prepare the salsa.
2. Put the corn in a small bowl and cover with boiling water. Cook in the microwave for 3-4 minutes. Drain and set aside to cool.
3. Combine all the remaining ingredients in a bowl and add the cooled corn.
4. To finish the polenta, remove from the fridge and divide into two portions. Heat a teaspoon olive oil in a frying pan and fry the polenta portions until caramelised on both sides.
5. Place the polenta cakes onto each place and top with the salsa. Serve with rocket.