Prep 30 mins
Cook 2 hrs
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.
- 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
- 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.