Grilled Polenta Rounds With Avocado Salsa

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.

• Ready In: 3 hrs 35 mins
• Serves: 4-6
• Yields: 18 rounds

Ingredients

• 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

1. Lightly grease and line an 18 x 28cm slice pan with baking paper.
2. 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.
3. Stir in cheese and season to taste.
4. Spoon the polenta mixture into prepared pan, smoothing top. Cool, then chill for 3 hours or overnight.
5. Once chilled, transfer polenta to a board. Using a 5cm round cutter, cut into 18 rounds.
6. 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.
7. Meanwhile, to make the salsa, combine all the remaining ingredients in a medium bowl and season to taste.
8. Serve polenta topped with avocado salsa.