How To Make Griddled Polenta with Corn & Green Salsa
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Serves:
Ingredients
- 2 cups instant polenta
- 4 cups water
- 1 cup corn kernels, fresh or frozen
- 1 small red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper to taste
- Olive oil for griddling
Instructions
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In a large saucepan, bring water to a boil. Gradually whisk in the polenta, stirring constantly. Reduce heat to low and cook, stirring occasionally, for 5 minutes or until thickened.
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Pour the polenta onto a greased baking sheet and spread evenly to about 1/2 inch thickness. Allow to cool and set for at least 15 minutes.
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While the polenta is cooling, prepare the salsa. In a medium bowl, combine corn kernels, red bell pepper, jalapeno pepper, red onion, cilantro, lime juice, salt, and pepper. Mix well and set aside.
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Once the polenta has set, cut into rectangles or desired shapes.
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Heat a griddle or large skillet over medium heat and lightly brush with olive oil. Place the polenta pieces onto the griddle and cook for 3-4 minutes on each side or until golden brown and crispy.
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Remove the polenta from the griddle and serve hot topped with the corn and green salsa.
Nutrition
- Calories : 240kcal
- Total Fat : 1g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 490mg
- Total Carbohydrates : 56g
- Dietary Fiber : 5g
- Sugar : 3g
- Protein : 6g
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