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.

• Ready In: 2 hrs 30 mins
• 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

1. 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.
2. When it comes to a boil, add polenta, reduce heat to medium-low and cook, stirring constantly, for about 5 minutes.
3. Remove from heat and evenly spread the polenta into an oiled glass baking dish.
4. 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.
5. 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.
6. Serve slightly chilled or at room temperature.