Grilled Polenta Rounds With Avocado Salsa Recipe #202353
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.
by Sazza
3¾ hours | 25 min prep
SERVES 4 -6 , 18 rounds
- 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
- Lightly grease and line an 18 x 28cm slice pan with baking paper.
- 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.
- Stir in cheese and season to taste.
- Spoon the polenta mixture into prepared pan, smoothing top. Cool, then chill for 3 hours or overnight.
- Once chilled, transfer polenta to a board. Using a 5cm round cutter, cut into 18 rounds.
- 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.
- Meanwhile, to make the salsa, combine all the remaining ingredients in a medium bowl and season to taste.
- Serve polenta topped with avocado salsa.
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5 stars