My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (364g)

Recipe makes 4 servings

Calories 262
Calories from Fat 89 (33%)
Amount Per Serving %DV
Total Fat 9.9g 15%
Saturated Fat 3.3g 16%
Monounsaturated Fat 4.5g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 14mg 4%
Sodium 379mg 15%
Potassium 459mg 13%
Total Carbohydrate 34.3g 11%
Dietary Fiber 4.5g 18%
Sugars 3.3g
Protein 11.3g 22%

detailed view...

how is this calculated?

Grilled Polenta Rounds With Avocado Salsa

Recipe #202353 | 3¾ hours | 25 min prep | add private note
Sazza

By: Sazza
Dec 29, 2006

I found this recipe in the Australian Woman's Day magazine. I made them as an appetiser for a dinner party and they were well received. They are quick and easy to make and can be prepared well before guests arrive. I added a whole avocado into the salsa because I love it. The only other change I would consider would be to use tomato in place of some or all of the capsicum in the salsa. I like capsicum, just not as a main ingredient! Cooking time includes the 3 hours chilling time.

SERVES 4 -6 , 18 rounds (change servings and units)

Ingredients

Directions

  1. 1
    Lightly grease and line an 18 x 28cm slice pan with baking paper.
  2. 2
    In a large saucepan, bring stock and water to boil. Gradually add polenta, stirring constantly. Reduce heat and cook, stirring 5-10 minutes until polenta thickens.
  3. 3
    Stir in cheese and season to taste.
  4. 4
    Spoon the polenta mixture into prepared pan, smoothing top. Cool, then chill for 3 hours or overnight.
  5. 5
    Once chilled, transfer polenta to a board. Using a 5cm round cutter, cut into 18 rounds.
  6. 6
    Preheat char-grill or barbecue on high. Grease lightly with oil. Char-grill rounds for 3-4 minutes each side, until polenta is crisp and browned.
  7. 7
    Meanwhile, to make the salsa, combine all the remaining ingredients in a medium bowl and season to taste.
  8. 8
    Serve polenta topped with avocado salsa.

Questions about this recipe?

Spot an error in this recipe?

Try these recipes on Food Network:

Neely's Wet BBQ Ribs

Asian Spicy Barbecue Chicken

The Deen Brothers' BBQ Chicken

North Carolina-Style BBQ Pulled-Pork Sandwiches

Backyard BBQ'd Spareribs

Browse similar recipes by category

Featured Reviews for This Recipe

reviewer icon

From: Jewelies

On Dec 30, 2006

Yummmmmmmm! We were lucky enough to be invited to the dinner party that Sazza mentions and we all really enjoyed this yummy recipe. I'm also glad that Sazza has posted the recipe here as I can't wait to try the salsa on toast for breakfast or even melba toast as quick nibblies with a nice New Zealand white. A really fresh, tasty, summertime recipe that I recommend to all. Thanks for a great dinner Sazza!

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 1 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2009 Scripps Networks, Inc. All rights reserved