Grilled Polenta Rounds With Avocado Salsa Recipe

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Grilled Polenta Rounds With Avocado Salsa
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Ingredients:

Directions:

  1. Lightly grease and line an 18 x 28cm slice pan with baking paper.
  2. 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.
  3. Stir in cheese and season to taste.
  4. Spoon the polenta mixture into prepared pan, smoothing top. Cool, then chill for 3 hours or overnight.
  5. Once chilled, transfer polenta to a board. Using a 5cm round cutter, cut into 18 rounds.
  6. 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.
  7. Meanwhile, to make the salsa, combine all the remaining ingredients in a medium bowl and season to taste.
  8. Serve polenta topped with avocado salsa.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 989.38 Kcal (4142 kJ)
Calories from fat 333.91 Kcal
% Daily Value*
Total Fat 37.1g 57%
Cholesterol 58.4mg 19%
Sodium 1664.58mg 69%
Potassium 1865.2mg 40%
Total Carbs 130.02g 43%
Sugars 14.29g 57%
Dietary Fiber 19.8g 79%
Protein 46.36g 93%
Vitamin C 260.8mg 435%
Vitamin A 4.7mg 158%
Iron 5.9mg 33%
Calcium 890.7mg 89%
Amount Per 100 g
Calories 62.81 Kcal (263 kJ)
Calories from fat 21.2 Kcal
% Daily Value*
Total Fat 2.36g 57%
Cholesterol 3.71mg 19%
Sodium 105.67mg 69%
Potassium 118.4mg 40%
Total Carbs 8.25g 43%
Sugars 0.91g 57%
Dietary Fiber 1.26g 79%
Protein 2.94g 93%
Vitamin C 16.6mg 435%
Vitamin A 0.3mg 158%
Iron 0.4mg 33%
Calcium 56.5mg 89%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.1
    Points
  • 26
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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