Griddled Polenta with Roasted Tomato Salsa

Servings: Serves: 4

Nutritional Information:

Per serving (219g)

Calories 195, Fat 13.4g, Saturates 2g, Carbohydrate 17.6g, Sugars 5.5g, Fibre 3.6g, Protein 4.5g, Salt 4.9g


For the polenta

1L (4 1/4 cups)
Salt And Pepper, to taste

For the salsa

To serve

Cooked greens of your choice (optional)
Extra sprig basil, leaves only (optional)



For the polenta, place the water, salt, stock cube and bay leaf in a large pan and bring to the boil.


Slowly pour in the polenta, stirring continuously. Cook gently for around 5 minutes, continuing to stir, until the mixture thickens.


Add the butter, nutritional yeast and mustard to the pan and mix well until fully combined and smooth. Season to taste with a little salt and plenty of black pepper.

Griddled Polenta with Roasted Tomato Salsa

Line a baking tin with parchment paper and pour on the polenta. Spread out evenly with a spatula and set aside to cool. Once cooled, chill until firm.

Griddled Polenta with Roasted Tomato Salsa

For the salsa, preheat the oven to 180°C/350°F/Gas 4. Then arrange the tomatoes, pepper halves, chilli and garlic in an ovenproof dish. Drizzle over the olive oil and balsamic vinegar, and roast in the oven for 20 minutes.


Once softened and caramelised, remove the salsa ingredients from the oven and leave them to cool. Then, peel the garlic cloves and roughly chop the cooked fruits, before mixing everything together to create the base of your salsa.

Griddled Polenta with Roasted Tomato Salsa

Add the onion and chopped basil leaves to the salsa mix, stir to combine and season to taste.


Remove the polenta from the fridge and turn out onto a board. Cut into triangles and drizzle with a little olive oil.

Griddled Polenta with Roasted Tomato Salsa

Heat a griddle pan until very hot and add the polenta pieces. Cook, without moving them, for a few minutes until lightly charred. Turn over and repeat on the other side.


Serve the cooked polenta with some steamed greens and a generous helping of salsa. Garnish with fresh basil before serving.


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