Steps

• Step 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

• Step 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.

  00:08

  450 ˚F / 232 ˚C

  Ingredients

  • 1  ear sweet corn, shucked

  • 1 Whole red bell pepper

• Step 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.

  Ingredients

  • 1 Whole Mango, diced

  • 2 Tablespoon cilantro, chopped

  • 1 Teaspoon lime juice

  • 1 Tablespoon red onion, finely diced

• Step 4

  Slice the polenta into 1/2-inch-thick slices. Drizzle with olive oil and season with salt, and pepper.

  Ingredients

  • 1  roll prepared polenta

  • As Needed olive oil

  • To Taste Salt

  • To Taste Pepper

• Step 5

  Place the polenta slices directly on the grill grates. Close the lid and cook for 6-8 minutes, flipping once.

  00:06

  450 ˚F / 232 ˚C

• Step 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!

  Ingredients

  •  Sour cream, for serving, optional