GRILLED POLENTA ROUNDS WITH AVOCADO SALSA
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.
Provided by Sazza
Categories Lunch/Snacks
Time 3h35m
Yield 18 rounds, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
HOT CHILE GRILLED PORK ROUNDS WITH AVOCADO-MANGO SALSA OVER COUSCOUS
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, combine mango, avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste, with salt and black pepper.
- In a saucepan, bring chicken broth to a boil. Add couscous, stir and cover. Remove from heat. After 5 minutes remove cover, fluff with a fork.
- Meanwhile, set a stove-top grill pan over medium-high heat to preheat. Brush both sides of pork slices with hot chili oil and season with salt and black pepper. Add slices to hot pan and cook 1 to 2 minutes per side, until golden brown.
- Serve pork over couscous with salsa spooned on top.
GRILLED AVOCADO WITH SALSA
Steps:
- Preheat a grill on medium heat to 425 degrees F.
- Brush the inside of the avocado halves with the olive oil. Place the avocado halves cut-side down on the grill for 1 minute and 30 seconds. Turn the avocado halves 90 degrees to get cross grill marks and cook for another 1 minute and 30 seconds.
- Remove from the grill and season with salt and pepper. Put about 1 heaping tablespoon of salsa into the center well of each avocado half. Garnish with hot sauce and serve.
GRILLED POLENTA ROUNDS
Take 2 frozen orange juice cans, empty, wash and dry. These will be used to mold the polenta into tube shapes that you can then cut into rounds.
Provided by GinnyP
Categories Vegan
Time 1h32m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In a medium saucepan, over high heat, bring the water to a boil.
- Add the salt and in a steady stream, add the cornmeal, stirring vigorously.
- Cook and stir for 10 minutes, until the polenta is smooth and leaves the side of the pan.
- Transfer the hot polenta into a clean empty orange juice cans.
- Let cool and then refrigerate until firm.
- Open the end of the cans with a can opener and shake polenta out or push it out.
- Cut into 1/2" slices.
- Grill or saute polenta rounds in olive oil or butter.
Nutrition Facts : Calories 73.6, Fat 0.7, SaturatedFat 0.1, Sodium 784.6, Carbohydrate 15.6, Fiber 1.5, Sugar 0.1, Protein 1.6
GRILLED PORK WITH AVOCADO SALSA
I love the zesty taste of this moist grilled tenderloin. The cumin, avocado and jalapeno give it southwestern flair. It's an easy, elegant way to prepare pork. —Josephine Devereaux Piro, Easton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- For marinade, mix first 5 ingredients. In a large bowl, toss pork with 1/2 cup marinade; refrigerate, covered, up to 2 hours., For glaze, place jelly and 1/3 cup of the remaining marinade in a small saucepan; bring to a boil. Cook and stir until slightly thickened, 1-2 minutes; remove from heat. Place salsa ingredients in a large bowl; toss lightly with remaining marinade., Drain pork, discarding marinade. Place pork on a lightly oiled grill rack over medium heat. Grill, covered, until a thermometer reads 145°, 4-5 minutes per side, brushing with glaze during the last 3 minutes. Serve with salsa.
Nutrition Facts : Calories 300 calories, Fat 15g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
GRILLED POLENTA BITES WITH BLACK BEAN SALSA
Grilled polenta rounds are crispy on the outside, tender on the inside, and topped with a fresh salsa for a light and refreshing appetizer in the hot summer months.
Provided by Soup Loving Nicole
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine black beans, tomato, onion, jalapeno, cilantro, lime juice, and 1 teaspoon salt in a bowl. Stir to combine. Set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Lay polenta rounds on a clean work surface and brush the tops with olive oil. Flip the rounds over and brush the other side with olive oil. Lightly season one side.
- Grill polenta rounds for 5 minutes. Using a spatula, flip them over and grill for 5 minutes longer. Top with black bean salsa just before serving.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 18.8 g, Fat 3.6 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 689.3 mg, Sugar 1.4 g
GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY
Here's what you need: olive oil, salt, pepper, paprika, salmon fillets, avocados, red onion, lime, olive oil, salt, cilantro
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
- Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
- In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
- Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
- Enjoy!
Nutrition Facts : Calories 458 calories, Carbohydrate 10 grams, Fat 34 grams, Fiber 6 grams, Protein 26 grams, Sugar 1 gram
GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA
A lite and refreshing summer dish to use up some of those garden tomatoes. Quick and tasty dish. I used heirloom because that is what we grow but any type of tomato could be used.
Provided by tcasa
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
- Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
- Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
- Slice chicken and top with salsa.
Nutrition Facts : Calories 471.4 calories, Carbohydrate 15.7 g, Cholesterol 96.9 mg, Fat 29.3 g, Fiber 8.4 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 821.4 mg, Sugar 3.8 g
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POLENTA ROUNDS WITH FRIED EGGS AND AVOCADO BEAN SALSA
From twopeasandtheirpod.com
5/5 (1)Total Time 30 minsCategory Main CourseCalories 353 per serving
- First, make the pickled red onions. Put the onions in a small bowl and pour 2 tablespoons of the vinegar and salt over the top. Stir until the onions are well coated. Let the onions sit in the vinegar, stirring frequently. They need to sit for at least 15 minutes.
- Toss the beans, avocado, cilantro, onions, 1 tablespoon of the oil, remaining tablespoon of vinegar, and salt and pepper, to taste in a small bowl. Set aside while you cook the polenta.
- Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the rounds of polenta and season with salt and pepper. Cook until golden brown and crispy, 3-5 minutes per side. You can do this in two batches if you don't have a large enough skillet. Transfer the polenta to a plate, cover with aluminum foil to keep warm, and set aside.
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GRILLED POLENTA ROUNDS WITH BLACK BEAN AND AVOCADO SALSA
From twopeasandtheirpod.com
Reviews 25Total Time 25 minsEstimated Reading Time 3 mins
- 1. To make the salsa, combine black beans, avocado, corn, tomatoes, red onion, jalapeño, cilantro, and lime juice in a medium bowl. Season with salt and pepper, to taste. Set aside.
- 2. Preheat grill to medium high heat. Slice prepared polenta into rounds and lightly brush both sides with olive oil. Place polenta rounds on the hot grill and cook for 2-3 minutes or until rounds have grill marks. Flip and cook for an additional 2-3 minutes. Remove grill.
- Note-the polenta rounds are good served warm or at room temperature. You can pick them up and eat them with your hands, but it gets a little messy. We usually use a plate and fork!
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