Polenta Rounds With Eggs And Avocado Bean Salsa Recipes
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.
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GRILLED POLENTA ROUNDS WITH BLACK BEAN AND AVOCADO SALSA
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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!
POLENTA WITH EGGS AND SALSA ... - TWO PEAS & THEIR POD
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- 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.
- There should be enough oil left in the skillet you cooked the polenta in, but if there is not, add a little more. Add the eggs to the skillet, cover, and cook until the edges are crispy and the yolk and whites are set, 2 to 3 minutes. Season with salt and pepper to taste.
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- Use an oil mister filled with a high smoke point cooking oil (like grapeseed or olive oil—light, not extra-virgin) to coat a large baking sheet. Place the polenta slices on the sheet and spray the tops with additional oil. Bake for about 30 minutes, flipping halfway through cooking time, until the polenta is crispy and golden brown on the edges.
- While the polenta is baking, start the sautéed veggies. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Stir in the garlic, cumin, chili powder, oregano, and cayenne; cook for about 30 seconds, until fragrant. Add the zucchini and red pepper to the skillet and cook, stirring often, about 3 minutes more, until slightly softened. Remove from heat and season with salt and pepper.
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