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Grilled Polenta with Roasted Corn Mango Relish

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

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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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