Polenta And Avocado Salad Recipes

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POLENTA AND AVOCADO SALAD



Polenta and Avocado Salad image

This recipe has been a hit with everyone who has tried it, so I thought I would share it. It takes a bit of thinking ahead to get the polenta set up, but it's easy to make and goes great as a side along with pretty much any spicy and/or flavorful grilled meat. You can also substitute vegetable broth to make it vegan and serve it with grilled tempe and sambal.

Provided by California Fusion F

Categories     Grains

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups chicken broth or 3 cups vegetable broth
1 cup uncooked dry polenta (corn grits)
1/2 teaspoon salt
2 teaspoons onion powder
2 teaspoons ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon ground birds eye peppers or 1/2 teaspoon cayenne pepper
2 reed avocados or 3 Hass avocadoes
1/3 cup chopped fresh cilantro
3 tablespoons olive oil

Steps:

  • While bringing the chicken (or vegetable) broth to a boil over medium high heat in a 2qt saucepan, whisk in the salt, onion powder, ground coriander, garlic powder and powdered chili.
  • When it comes to a boil, add polenta, reduce heat to medium-low and cook, stirring constantly, for about 5 minutes.
  • Remove from heat and evenly spread the polenta into an oiled glass baking dish.
  • Press plastic wrap into the top of the polenta to remove any air bubbles, and refrigerate for at least 2 hours to cool and set the polenta.
  • Cube the polenta with a knife and combine it with cubed/balled avocado, cilantro and oil. It should start to mush together slightly, but don't over stir.
  • Serve slightly chilled or at room temperature.

Nutrition Facts : Calories 398.4, Fat 27.2, SaturatedFat 4, Sodium 870.6, Carbohydrate 34.5, Fiber 9.6, Sugar 1.5, Protein 8.5

GRILLED POLENTA ROUNDS WITH AVOCADO SALSA



Grilled Polenta Rounds With Avocado Salsa image

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

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

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.

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