Grilled Polenta & Zucchini Salsa
Ingredients
- 1 cup organic popcorn
- coffee grinder or high speed blender
- ½ cup corn flour
- 2 cups water
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- 1 zucchini, diced small
- ¼ cup red onion, diced
- ½ of a serrano pepper, diced
- 1 cup cherry tomatoes, sliced
- 1 tablespoon olive oil
- zest & juice of 1 lime (more as needed)
- 1 teaspoon white wine vinegar
- handful of chopped cilantro
- salt & pepper
- diced avocado
- optional - a few handfuls of arugula for serving
Instructions
- Grind the popcorn in a coffee grinder or high speed blender (such as a vitamix). Sift to remove the hard pieces from the soft flour (don’t skip this step or you’ll have crunchy polenta).
- Make the polenta: In a medium saucepan, bring the corn flour, water, garlic powder, and salt to a boil. Cook, stirring frequently, until mixture thickens to a creamy consistency, 3 to 4 minutes. Spoon the mixture into an oiled 8x8 inch pan. Let the polenta cool completely. (I made mine a few hours in advance and let it chill in the fridge to set).
- Make the salsa: mix all ingredients together except for the avocado. Chill for at least 2-3 hours so the raw zucchini can marinate in the lime juice and seasonings. Remove from fridge, add diced avocado, then taste and adjust seasonings. Add more salt, pepper, and/or lime juice to taste. If it's too tart, add a pinch of sugar. (or see Erin's Roasted Salsa Recipe below)
- When ready to grill the polenta, slice in to 2-inch squares and brush each side with olive oil. Place on a preheated grill (I suggest using a grill pan since these are delicate). Cook each side until browned, 4-6 (or more) minutes depending on the heat of your grill. (or in my case: pan).
- Serve with salsa
- (optional - I served mine on top of a few handfuls of arugula).