Polenta And Avocado Salad Food

POLENTA AND AVOCADO SALAD

Steps:

• 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.

GRILLED POLENTA ROUNDS WITH AVOCADO SALSA

Steps:

• 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.

CELERY AND AVOCADO SALAD

Steps:

• In a large bowl, combine oil, mayonnaise, mustard, lemon juice, sugar, salt and pepper.
• Add remaining ingredients and gently toss to coat well.