If you're looking for a vibrant and satisfying side dish that's sure to impress at your next gathering, griddled polenta with corn and green salsa is a fantastic choice. This recipe is not only vegetarian and gluten-free, but it also combines creamy, comforting polenta with the bright, fresh flavors of sweetcorn, chilli, and a zesty avocado salsa. The process might take a bit of time, but it's well worth the patience—chilling the polenta allows it to set perfectly so you can achieve those beautiful, crispy edges when grilled.
What makes this dish truly special is the contrast between the warm, slightly charred polenta wedges and the cool, chunky green salsa packed with fresh avocado, cucumber, spring onions, and coriander, all brightened with lime juice and just the right amount of heat from red chilli. The addition of vegetarian Parmesan-style cheese imparts a subtle umami flavor that enriches the dish without overpowering the freshness of the salsa.
This recipe is ideal for anyone wanting to explore gluten-free options or for vegetarians looking to delight guests with something a little different from the usual side dishes. It's perfect to serve alongside a summer barbecue or as part of a colorful mezze platter. Preparing polenta from scratch might stretch to about three hours, largely due to chilling time, but the texture and flavor payoff are exceptional. Whether you’re a seasoned cook or a curious enthusiast, griddled polenta with corn and green salsa promises a delicious, visually appealing addition to your culinary repertoire.
