Recipe by Sazza
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.
Top Review by Jewelies
Yummmmmmmm! We were lucky enough to be invited to the dinner party that Sazza mentions ;) and we all really enjoyed this yummy recipe. I'm also glad that Sazza has posted the recipe here as I can't wait to try the salsa on toast for breakfast or even melba toast as quick nibblies with a nice New Zealand white. A really fresh, tasty, summertime recipe that I recommend to all. Thanks for a great dinner Sazza! :)
- 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
Directions See How It's Made
- 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.