Grilled polenta with pomegranate salsa

Vegan Vegetarian summer
Total: 1 hr 46 min. | Active: 30 min.
vegan, lactose-free, gluten-free

Experience a firework of fresh flavours with this recipe for grilled polenta. The grilled polenta serves as a neutral base (and a welcome change from bread), while the pomegranate salsa provides the necessary spice – a delicious contrast that is a guaranteed hit. With its bright colours and refreshing flavour, this dish embodies the essence of summer. The recipe is easy to make and perfect for sunny afternoons when you want something light but filling.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 portions

Polenta
1 litre water
½ tsp garlic powder
½ tsp salt
165 g fine polenta
Salsa
1 tbsp balsamic vinegar
1 tbsp olive oil
½ tsp sea salt
250 g cherry tomatoes, quartered
1  pomegranate, seeds removed
1  red onion, finely chopped
1  red chilli, deseeded, finely chopped
1 bunch peppermint, roughly chopped

How it's done

Polenta

Bring the water to a boil, add the garlic powder and salt. Stir in the polenta. Reduce the heat, simmer for approx. 4 mins. while stirring. Transfer the mixture to the prepared dish, smooth down, leave to cool completely.

Salsa

Whisk the balsamic and oil in a bowl, season with salt. Add the tomatoes and all the remaining ingredients, mix.

To grill

Cut the polenta into triangles. Heat a griddle pan. Cook the polenta pieces in portions on both sides for about 4 minutes at a time, serve with the salsa.

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