This is such a simple recipe, and perfect when you need to use up leftover polenta from a meal made earlier in the week – happens to me every time. It takes less than 30 minutes to make and uses minimal dishes – in fact, just a pan, bowl, and cutting board.
The polenta gets its savory depth from the vegetable stock it’s cooked in and the cheesy nutritional yeast, while the Tomato Caper Salsa perfectly contrasts the salty polenta with a fresh zing from the lemon and capers, and sweetness from the cherry tomatoes.
Let me know what you think of the recipe by leaving a comment or rating below, and if you happen to post a photo on instagram of your creation then I would love to see it! Do this by tagging #cocosgreendeli.
Thank you and good day!
Grilled Polenta with Tomato Caper Salsa
This very simple Grilled Polenta with Tomato Caper Salsa dish is an easy, light weeknight dinner, side dish, or a perfect lunch. I usually make these when I have leftover polenta from another meal I had earlier in the week. Excluding the time it takes to make the polenta (before solidifying) this recipe takes less than 20 minutes to make!
Ingredients
- 1/2 cup polenta
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast
- salt & pepper to taste
- water
- 1 cup cherry tomatoes
- 1 tablespoon capers
- 1/3 cup chickpeas
- 1 small shallot, sliced
- 1/4 cup parsley
- 1/2 lemon, juiced
- 1/8 teaspoon chilli pepper flakes
- 1 teaspoon aquafaba or olive oil
- salt & pepper to taste
Instructions
- Cook the polenta as per instructions and add in the olive oil, nutritional yeast, salt and pepper (this can be done up to 3 days in advance). Then transfer the creamy polenta into a tray or plate with a flat surface and raised edges, this can then be put into the fridge to solidify. Once solid, cut the polenta into triangles – they are now ready to be grilled. If you don’t have a grill pan you can also use a non stick frying pan. Add some oil to the pan and once hot, add the polenta triangles and cook until browned on both sides.
- Slice tomatoes into small wedges and put into a bowl along with the chickpeas, parsley, shallot, lemon juice, chilli pepper flakes, aquafaba. Season with salt and pepper to your liking.
