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.


  • 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


  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.



Calories Per Serving

333 kcal

Macros Per Serving


19.4 g

of which saturates

3.1 g


27.1 g

of which sugars

13.6 g


0 g


7.8 g