Polenta And Avocado Salad Recipes
POLENTA AND AVOCADO SALAD
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
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
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