Polenta Rounds With Eggs And Avocado Bean Salsa Recipes

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BLACK BEAN AVOCADO SALSA



Black Bean Avocado Salsa image

This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!

Provided by Dawn Logterman

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 2h15m

Yield 10

Number Of Ingredients 12

1 (15 ounce) can black beans (such as Bush's®), rinsed and drained
1 (11 ounce) can whole kernel sweet corn, drained
4 roma (plum) tomatoes, seeded and chopped
1 small red bell pepper, diced
1 jalapeno pepper, seeded and minced
⅓ cup chopped fresh cilantro
¼ cup diced red onion
¼ cup fresh lime juice
2 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon ground black pepper
2 avocados, diced

Steps:

  • Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.

Nutrition Facts : Calories 139.8 calories, Carbohydrate 19 g, Fat 6.4 g, Fiber 6.9 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 492.9 mg, Sugar 2.5 g

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.

GRILLED POLENTA BITES WITH BLACK BEAN SALSA



Grilled Polenta Bites with Black Bean Salsa image

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

1 (15 ounce) can black beans, rinsed and drained
1 Roma tomato, seeded and diced
¼ cup diced red onion
1 jalapeno pepper, seeded and minced
2 tablespoons chopped cilantro
1 ½ tablespoons lime juice
1 teaspoon salt
1 (16 ounce) tube polenta, cut into 1/2-inch rounds
2 tablespoons olive oil
salt and ground black pepper to taste

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

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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.
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