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5 from 2 votes

Grilled Polenta Rounds with Black Bean and Avocado Salsa

Recipe from Two Peas and Their Pod

This simple and healthy appetizer is always a hit at parties!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
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Ingredients

  • For the Salsa:
  • 1 15 oz can black beans, rinsed and drained
  • 1 ear sweet corn kernels removed from cob
  • 2 avocados pit and skin removed, diced
  • 2 to matoes seeded and chopped
  • 1/4 cup diced red onion
  • 1 small jalapeño seeds removed and minced
  • 1/3 cup chopped cilantro
  • Juice of 1 large lime
  • Salt and pepper to taste
  • For the Polenta Rounds:
  • 1 16-ounce tube prepared polenta
  • Olive oil for brushing polenta

Instructions

  • 1. To make the salsa, combine black beans, avocado, corn, tomatoes, red onion, jalapeño, cilantro, and lime juice in a medium bowl. Season with salt and pepper, to taste. Set aside.
  • 2. Preheat grill to medium high heat. Slice prepared polenta into rounds and lightly brush both sides with olive oil. Place polenta rounds on the hot grill and cook for 2-3 minutes or until rounds have grill marks. Flip and cook for an additional 2-3 minutes. Remove grill.
  • 3. Top polenta rounds with salsa and serve immediately.
  • Note-the polenta rounds are good served warm or at room temperature. You can pick them up and eat them with your hands, but it gets a little messy. We usually use a plate and fork!