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Spicy Grilled Polenta Cakes With Avocado Salsa
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Equipment:
Medium saucepan
grill or grill pan
mixing bowl
spatula
knife
cutting board
Cuisine Type: American-Mexican
Spicy Grilled Polenta Cakes With Avocado Salsa is a vibrant dish that combines the creamy texture of polenta with a zesty kick, perfect for any occasion. The polenta is infused with spices and grilled to perfection, creating a crispy exterior while maintaining a soft, flavorful center. Topped with a rejuvenating avocado salsa, this dish offers a delightful contrast of flavors and textures that will excite your palate.
It’s an excellent vegetarian option that can be served as an appetizer or a main course. The avocado salsa adds a fresh, tangy element to the dish, making it an ideal pairing with the rich and spicy polenta cakes. This recipe isn’t only easy to prepare but also allows for customization based on your spice preference and available ingredients.
Whether you’re hosting a summer barbecue or simply looking for a delicious meal, these spicy polenta cakes are sure to impress your guests and leave them craving more.
Ingredients:
- 1 cup cornmeal
- 4 cups vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for grilling)
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, stirring constantly to avoid lumps. Add the chili powder, cumin, salt, and black pepper, mixing well. Reduce the heat to low and cook for about 10 minutes, stirring frequently until the mixture thickens.
- Once thickened, pour the polenta into a greased baking dish and spread it evenly. Allow it to cool for about 10 minutes or until firm enough to slice, then cut it into squares or rounds.
- Preheat your grill or grill pan over medium-high heat. Brush the polenta cakes lightly with olive oil on both sides to prevent sticking and enhance the grill marks.
- Grill the polenta cakes for about 4-5 minutes on each side, or until they’re golden brown and have nice grill marks. Remove them from the grill and set aside.
- In a mixing bowl, combine the diced avocado, cherry tomatoes, red onion, lime juice, salt, and pepper. Gently toss the ingredients together to make the salsa, being careful not to mash the avocado.
- To serve, place the grilled polenta cakes on a platter and top them generously with the avocado salsa. Garnish with fresh cilantro for an added touch of flavor.
Extra Tips:
For an extra kick, consider adding diced jalapeños or a dash of hot sauce to the polenta mixture before cooking. If you prefer a smoky flavor, try adding smoked paprika to the spice mix. These polenta cakes can also be prepared ahead of time and reheated on the grill for a quick and easy meal.
Pair them with a crisp salad or grilled vegetables to complete your meal!