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 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Prevent your screen from going dark
Ingredients
For the Salsa:
115 oz can black beans, rinsed and drained
1ear sweet cornkernels removed from cob
2avocadospit and skin removed, diced
2 tomatoesseeded and chopped
1/4cupdiced red onion
1small jalapeñoseeds removed and minced
1/3cupchopped cilantro
Juice of 1 large lime
Salt and pepperto taste
For the Polenta Rounds:
116-ounce tube prepared polenta
Olive oilfor 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!