Polenta And Avocado Salad Recipe

Name: Polenta And Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken broth or 3 cups vegetable broth; 1 cup uncooked dry polenta (corn grits); 1/2 teaspoon salt; 2 teaspoons onion powder; 2 teaspoons ground coriander; 1/2 teaspoon garlic powder; 1/2 teaspoon ground birds eye peppers or 1/2 teaspoon cayenne pepper; 2 reed avocados or 3 Hass avocadoes; 1/3 cup chopped fresh cilantro; 3 tablespoons olive oil

Servings: persons

1
While bringing the chicken (or vegetable) broth to a boil over medium high heat in a 2qt saucepan, whisk in the salt, onion powder, ground coriander, garlic powder and powdered chili.
2
When it comes to a boil, add polenta, reduce heat to medium-low and cook, stirring constantly, for about 5 minutes.
3
Remove from heat and evenly spread the polenta into an oiled glass baking dish.
4
Press plastic wrap into the top of the polenta to remove any air bubbles, and refrigerate for at least 2 hours to cool and set the polenta.
5
Cube the polenta with a knife and combine it with cubed/balled avocado, cilantro and oil. It should start to mush together slightly, but don't over stir.
6
Serve slightly chilled or at room temperature.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups chicken broth or 3 cups vegetable broth, 1 cup uncooked dry polenta (corn grits), 1/2 teaspoon salt, 2 teaspoons onion powder, and more.

Yes, Polenta And Avocado Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Polenta And Avocado Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions