Grilled Polenta with Salsa

1. 1

   Place stock in a large saucepan and bring to boil.

2. 2

   Reduce heat to low and whisk in polenta, cooking for 3-4 minutes until thickened.

3. 3

   Pour polenta into a lined 18 x 28cm slab tin, allow to cool, then chill for 30 minutes or until firm.

4. 4

   Turn polenta onto a board and cut into 12 triangles.

5. 5

   Combine cucumber, onion, capsicum and corn in a bowl; set aside.

6. 6

   Heat a grill pan over high heat, spray polenta with oil and grill polenta in batches, for 3-4 minutes each side, until browned.

7. 7

   Place two pieces of polenta on each serving plate.

8. 8

   Spread with some Deli Spread and top with salsa.

9. 9

   Serve immediately with cooked chicken skewers.

* Per serving · 4 servings · Values may vary.

No additional tips available.