Polenta and Avocado Salad
- Ready In:
- 2hrs 30mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
California Fusion F
Berkeley, 43
<p>I travel internationally a lot, have lived around the world and am married to an Indonesian, so that has influenced my palate greatly.</p>
<p>I am allergic to milk, tomatoes and fish, so all of my recipes are free of those items as well. Enjoy!</p>