Polenta and Avocado Salad

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READY IN: 2hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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