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."
 
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Ready In:
2hrs 30mins
Ingredients:
10
Serves:
4-6
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ingredients

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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.

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RECIPE SUBMITTED BY

<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. &nbsp;Enjoy!</p>
 
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