Polenta Rounds With Eggs And Avocado Bean Salsa Food

POLENTA ROUNDS WITH EGGS AND AVOCADO-BEAN SALSA

Steps:

• Toss the beans, avocado, cilantro, onions, 1 tbsp of the oil, the vinegar, and 3/4 tsp each salt and pepper in a small bowl. Set aside while you cook the polenta and eggs.
• Heat the remaining 1 tbsp oil in a large nonstick skillet over med-high heat. Add the rounds of polenta and season with salt and pepper. Cook until golden brown and crispy, 3 to 5 minutes per side. (You can do this in two batches if you don't have a large enough skillet). Transfer the polenta to a plate, cover with aluminum foil to keep warm, and set aside.
• There should be oil left in the skillet you cooked the polenta in, but if there's not, add a bit more. Add the eggs to the skillet and scramble. Season to taste with salt and pepper.
• Top the polenta with the eggs and avocado-bean salsa. Sprinkle with a little salt and pepper, more cilantro leaves, and serve.

POLENTA ROUNDS WITH SAUSAGE RAGOUT

Steps:

• In a large skillet, cook sausage and garlic over medium heat until no longer pink; drain. Stir in tomatoes and pepper. Cook and stir for 4-5 minutes or until heated through. Remove from the heat; stir in basil., In another skillet, cook polenta slices in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with sausage mixture; sprinkle with cheese.

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.

GRILLED POLENTA BITES WITH BLACK BEAN SALSA

Steps:

• Combine black beans, tomato, onion, jalapeno, cilantro, lime juice, and 1 teaspoon salt in a bowl. Stir to combine. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Lay polenta rounds on a clean work surface and brush the tops with olive oil. Flip the rounds over and brush the other side with olive oil. Lightly season one side.
• Grill polenta rounds for 5 minutes. Using a spatula, flip them over and grill for 5 minutes longer. Top with black bean salsa just before serving.