Add this healthy appetizer to your game day menu, roasted veggies over polenta is a fresh & easy finger food that tastes delicious.
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When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
Put the corn on the cob and the bell pepper on the grill grate. Roast for 8-10 minutes, turning every couple of minutes.
Slice the corn off the cob into a bowl. Remove the skin 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.
Slice the polenta into 1/2” slices. Drizzle with olive oil and season with salt and pepper.
Place the polenta slices directly on the grill grate. Cook for 6-8 minutes, flipping once.
Serve grilled polenta with the mango corn relish on top. Enjoy!
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