Tex-Mex Polenta Rounds with Chunky Guacamole
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Total Steps
7
Ingredients
13
Tools Needed
5
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- Salsa
- Salt(optional)
- Pepper(optional)
- Lime Juice(optional)
- Chipotle powder(optional)
- Garlic powder(optional)
- 1/2 Green Pepper, Diced
- 1/2 Yellow Onion, Diced
- 4 Avocados
- 1 tube Polenta
- Chili Powder(optional)
- Colby Jack Cheese(optional)
- Olive oil
Instructions
Step 1
Cut the polenta into 12 to 24 half-inch medallions, depending on the size of the tube.
Step 2
Sprinkle the polenta medallions with chili powder.
Step 3
In a frying pan, heat olive oil over medium heat and add the seasoned polenta rounds.
Step 4
Cook the polenta rounds for about 5 minutes on each side, or until golden brown and crispy.
Step 5
Meanwhile, cut the avocados, yellow onion, and green pepper into small dice for the guacamole.
Step 6
Combine the cut avocados, yellow onion, and green pepper in a mixing bowl. Season with salt, pepper, lime juice, chipotle powder, and garlic powder to taste, mixing well to create the chunky guacamole.
Step 7
Once the polenta medallions are cooked, arrange them on a serving platter. Top each medallion with the prepared chunky guacamole, salsa, and Colby Jack cheese as desired. Serve warm.