Grilled Polenta with Roasted Corn Mango Relish
By Traeger Kitchen
Add this healthy appetizer to your game day menu. Roasted veggies over polenta is a fresh & easy finger food that tastes delicious.
Prep Time
15 Min
Cook Time
20 Min
Pellets
Mesquite
Ingredients
This recipe serves:
2
Activating this element will cause content on the page to be updated.Units of Measurement:
Roasted Corn Mango Relish
| 1 | ear sweet corn, shucked |
| 1 Whole | red bell pepper |
| 1 Whole | Mango, diced |
| 2 Tablespoon | cilantro, chopped |
| 1 Teaspoon | lime juice |
| 1 Tablespoon | red onion, finely diced |
main
| 1 | roll prepared polenta |
| As Needed | Olive oil |
| To Taste | Salt |
| To Taste | Pepper |
| Sour cream, for serving, optional |
Steps
1
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
2
Place the corn and bell pepper directly on the grill grates. Close the lid and roast for 8-10 minutes, turning every couple of minutes.
450 ˚F / 232 ˚C
00:08
3
Remove the corn and bell pepper from the grill. Slice the corn off of the cob into a medium bowl. Remove the skin, stem, and seeds from the bell pepper and dice. Add two tablespoons of the diced bell pepper to the corn. Mix in the mango, cilantro, onion, and lime. Stir to combine.
4
Slice the polenta into 1/2-inch-thick slices. Drizzle with olive oil and season with salt, and pepper.
5
Place the polenta slices directly on the grill grates. Close the lid and cook for 6-8 minutes, flipping once.
450 ˚F / 232 ˚C
00:06
6
Remove the polenta from the grill. Serve grilled polenta topped with a teaspoon of sour cream, if using, and the roasted corn mango relish, as desired. Enjoy!
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