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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%
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Grilled Polenta Rounds With Avocado Salsa

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

⁽¹⁾ RATE IT NOW Print Recipe

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

2 cups chicken stock
2 cups water
1 cup polenta
1/2 cup parmesan cheese, finely grated
1/2 red capsicum, seeded and finely chopped
1/2 yellow pepper, seeded and finely chopped
1/2 avocado, stone removed, peeled, finely chopped
1/4 cup fresh coriander, finely chopped
2 limes, juice of

Directions

1
Lightly grease and line an 18 x 28cm slice pan with baking paper.
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
Stir in cheese and season to taste.
4
Spoon the polenta mixture into prepared pan, smoothing top. Cool, then chill for 3 hours or overnight.
5
Once chilled, transfer polenta to a board. Using a 5cm round cutter, cut into 18 rounds.
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
Meanwhile, to make the salsa, combine all the remaining ingredients in a medium bowl and season to taste.
8
Serve polenta topped with avocado salsa.

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Featured Reviews for This Recipe

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!