Grilled Polenta with Roasted Zucchini Salsa

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July 29, 2016

Recipe by Brooklyn Supper

Ingredients

1/2 cup corn flour or pre-ground polenta

2 cups water

1/2 teaspoon garlic powder

1/4 teaspoon sea salt

Olive oil, as needed

For the roasted zucchini salsa

1 medium zucchini, cut into 1/2 inch cubes

1/2 medium red onion, diced

1 small red or green pepper, diced

1 tablespoon olive oil

1/2 teaspoon sea salt

2 tablespoons chopped fresh cilantro

1 tablespoon fresh squeezed lime juice

Red pepper flakes or ground cayenne to taste

Directions

1For directions visit Brooklyn Supper

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