Chilli cheese polenta with bean and avocado salsa
Jul 31, 2010 2:00pm- 30 mins cooking
- Serves 4
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Ingredients
Chilli cheese polenta with bean and avocado salsa
- 1 litre (4 cups) water
- 1 cup (170g) polenta
- 1/4 teaspoon chilli powder
- 1 cup (120g) coarsely grated cheddar cheese
- 1 tablespoon vegetable oil
Bean and avocado salsa
- 3 medium_piece (450g) tomatoes, chopped coarsely
- 1 small_piece (100g) red onion, chopped finely
- 1 medium_piece (250g) avocado, chopped coarsely
- 420 gram can four-bean mix, rinsed, drained
- 2 tablespoon sweet chilli sauce
Method
Chilli cheese polenta with bean and avocado salsa
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1Oil 19cm-square cake pan.
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2Place the water in large saucepan, bring to a boil. Gradually stir polenta into the water, reduce heat. Simmer, stirring, about 10 minutes or until polenta thickens. Stir in chilli and cheese, spread polenta into pan, cool 10 minutes. Cover, refrigerate about 1 hour or until polenta firms.
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3Meanwhile, make bean and avocado salsa.
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4Turn polenta onto board, trim edges. Cut polenta into quarters, cut each quarter into three slices. Heat oil in large frying pan, cook polenta, uncovered, until browned both sides.
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5Serve polenta slices topped with salsa. bean and avocado salsa Combine ingredients in medium bowl.
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