Best 8 Grilled Polenta Rounds With Avocado Salsa Recipes

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Grilled polenta rounds topped with avocado salsa make for a delectable vegetarian dish that can be served as an appetizer, side dish, or even a main course. Polenta, a versatile cornmeal-based dish, is transformed into firm rounds that are grilled to perfection, offering a slightly crisp exterior and a creamy, tender interior. The vibrant avocado salsa, made with fresh avocados, tomatoes, onions, cilantro, and zesty lime juice, adds a burst of flavor and freshness, perfectly complementing the savory polenta rounds. This article will provide a detailed recipe for making grilled polenta rounds with avocado salsa, ensuring a delightful culinary experience for vegetarians and non-vegetarians alike.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED POLENTA ROUNDS WITH AVOCADO SALSA



Grilled Polenta Rounds With Avocado Salsa image

I found this recipe in the Australian Woman's Day magazine. I made them as an appetiser for a dinner party and they were well received. They are quick and easy to make and can be prepared well before guests arrive. I added a whole avocado into the salsa because I love it. The only other change I would consider would be to use tomato in place of some or all of the capsicum in the salsa. I like capsicum, just not as a main ingredient! Cooking time includes the 3 hours chilling time.

Provided by Sazza

Categories     Lunch/Snacks

Time 3h35m

Yield 18 rounds, 4-6 serving(s)

Number Of Ingredients 9

2 cups chicken stock
2 cups water
1 cup polenta
1/2 cup parmesan cheese, finely grated
1/2 red capsicum, seeded and finely chopped
1/2 yellow pepper, seeded and finely chopped
1/2 avocado, stone removed, peeled, finely chopped
1/4 cup fresh coriander, finely chopped
2 limes, juice of

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.

HOT CHILE GRILLED PORK ROUNDS WITH AVOCADO-MANGO SALSA OVER COUSCOUS



Hot Chile Grilled Pork Rounds with Avocado-Mango Salsa over Couscous image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 cup diced ripe mango
1 cup diced ripe California avocado
2 tablespoons minced red onion
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves
1 tablespoon finely chopped and seeded jalapeno pepper
1/4 teaspoon ground cumin
Salt and freshly ground black pepper
2 cups reduced-sodium chicken broth
1 (10-ounce) box couscous
12 ounces cooked sliced pork tenderloin rounds (1/2-inch thick rounds)
1 tablespoon hot chili oil

Steps:

  • In a medium bowl, combine mango, avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste, with salt and black pepper.
  • In a saucepan, bring chicken broth to a boil. Add couscous, stir and cover. Remove from heat. After 5 minutes remove cover, fluff with a fork.
  • Meanwhile, set a stove-top grill pan over medium-high heat to preheat. Brush both sides of pork slices with hot chili oil and season with salt and black pepper. Add slices to hot pan and cook 1 to 2 minutes per side, until golden brown.
  • Serve pork over couscous with salsa spooned on top.

GRILLED AVOCADO WITH SALSA



Grilled Avocado with Salsa image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 8 servings

Number Of Ingredients 5

4 avocados, sliced in half and pitted
1/4 cup olive oil
Kosher salt and freshly cracked black pepper
1/2 cup corn and bean salsa, store-bought or homemade
Hot sauce, for garnish

Steps:

  • Preheat a grill on medium heat to 425 degrees F.
  • Brush the inside of the avocado halves with the olive oil. Place the avocado halves cut-side down on the grill for 1 minute and 30 seconds. Turn the avocado halves 90 degrees to get cross grill marks and cook for another 1 minute and 30 seconds.
  • Remove from the grill and season with salt and pepper. Put about 1 heaping tablespoon of salsa into the center well of each avocado half. Garnish with hot sauce and serve.

GRILLED POLENTA ROUNDS



Grilled Polenta Rounds image

Take 2 frozen orange juice cans, empty, wash and dry. These will be used to mold the polenta into tube shapes that you can then cut into rounds.

Provided by GinnyP

Categories     Vegan

Time 1h32m

Yield 6 serving(s)

Number Of Ingredients 3

3 cups water
2 teaspoons salt
1 cup cornmeal

Steps:

  • In a medium saucepan, over high heat, bring the water to a boil.
  • Add the salt and in a steady stream, add the cornmeal, stirring vigorously.
  • Cook and stir for 10 minutes, until the polenta is smooth and leaves the side of the pan.
  • Transfer the hot polenta into a clean empty orange juice cans.
  • Let cool and then refrigerate until firm.
  • Open the end of the cans with a can opener and shake polenta out or push it out.
  • Cut into 1/2" slices.
  • Grill or saute polenta rounds in olive oil or butter.

Nutrition Facts : Calories 73.6, Fat 0.7, SaturatedFat 0.1, Sodium 784.6, Carbohydrate 15.6, Fiber 1.5, Sugar 0.1, Protein 1.6

GRILLED PORK WITH AVOCADO SALSA



Grilled Pork with Avocado Salsa image

I love the zesty taste of this moist grilled tenderloin. The cumin, avocado and jalapeno give it southwestern flair. It's an easy, elegant way to prepare pork. —Josephine Devereaux Piro, Easton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 16

1/2 cup chopped sweet onion
1/2 cup lime juice
1/4 cup finely chopped seeded jalapeno peppers
2 tablespoons olive oil
4 teaspoons ground cumin
1-1/2 pounds pork tenderloin, cut into 3/4-inch slices
3 tablespoons jalapeno pepper jelly
SALSA:
2 medium ripe avocados, peeled and chopped
1 small cucumber, seeded and chopped
2 plum tomatoes, seeded and chopped
2 green onions, chopped
2 tablespoons minced fresh cilantro
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • For marinade, mix first 5 ingredients. In a large bowl, toss pork with 1/2 cup marinade; refrigerate, covered, up to 2 hours., For glaze, place jelly and 1/3 cup of the remaining marinade in a small saucepan; bring to a boil. Cook and stir until slightly thickened, 1-2 minutes; remove from heat. Place salsa ingredients in a large bowl; toss lightly with remaining marinade., Drain pork, discarding marinade. Place pork on a lightly oiled grill rack over medium heat. Grill, covered, until a thermometer reads 145°, 4-5 minutes per side, brushing with glaze during the last 3 minutes. Serve with salsa.

Nutrition Facts : Calories 300 calories, Fat 15g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

GRILLED POLENTA BITES WITH BLACK BEAN SALSA



Grilled Polenta Bites with Black Bean Salsa image

Grilled polenta rounds are crispy on the outside, tender on the inside, and topped with a fresh salsa for a light and refreshing appetizer in the hot summer months.

Provided by Soup Loving Nicole

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 30m

Yield 8

Number Of Ingredients 10

1 (15 ounce) can black beans, rinsed and drained
1 Roma tomato, seeded and diced
¼ cup diced red onion
1 jalapeno pepper, seeded and minced
2 tablespoons chopped cilantro
1 ½ tablespoons lime juice
1 teaspoon salt
1 (16 ounce) tube polenta, cut into 1/2-inch rounds
2 tablespoons olive oil
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 124.2 calories, Carbohydrate 18.8 g, Fat 3.6 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 689.3 mg, Sugar 1.4 g

GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY



Grilled Salmon With Avocado Salsa Recipe by Tasty image

Here's what you need: olive oil, salt, pepper, paprika, salmon fillets, avocados, red onion, lime, olive oil, salt, cilantro

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
4 salmon fillets
2 avocados
¼ red onion
1 lime, juiced
1 tablespoon olive oil
1 ½ teaspoons salt
cilantro, chopped for garnish

Steps:

  • In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
  • Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
  • In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
  • Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
  • Enjoy!

Nutrition Facts : Calories 458 calories, Carbohydrate 10 grams, Fat 34 grams, Fiber 6 grams, Protein 26 grams, Sugar 1 gram

GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA



Grilled Chicken with Heirloom Tomato and Avocado Salsa image

A lite and refreshing summer dish to use up some of those garden tomatoes. Quick and tasty dish. I used heirloom because that is what we grow but any type of tomato could be used.

Provided by tcasa

Time 35m

Yield 2

Number Of Ingredients 13

1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon ground cumin
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
¼ teaspoon chili powder
2 (6 ounce) skinless, boneless chicken breast halves
1 ½ tablespoons olive oil, divided
1 medium ripe avocado, diced
1 medium heirloom tomato, seeded and diced
½ small red onion, diced
1 teaspoon lime juice, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
  • Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
  • Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
  • Slice chicken and top with salsa.

Nutrition Facts : Calories 471.4 calories, Carbohydrate 15.7 g, Cholesterol 96.9 mg, Fat 29.3 g, Fiber 8.4 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 821.4 mg, Sugar 3.8 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the polenta. It should be cooked through but still have a slightly firm texture.
  • Be careful when grilling the polenta rounds. They can easily burn, so keep a close eye on them.
  • Serve the polenta rounds immediately. They are best when they are hot and crispy.
  • Experiment with different toppings. The avocado salsa is just one option. You could also try grilled vegetables, roasted red peppers, or a simple drizzle of olive oil and balsamic vinegar.

Conclusion:

Grilled polenta rounds with avocado salsa is a delicious and easy-to-make appetizer or side dish. It's perfect for summer gatherings or any time you're looking for a light and flavorful dish. The creamy polenta pairs perfectly with the fresh and tangy avocado salsa, and the grilled flavor adds a nice smoky touch. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed.

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