Ingredients

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

1.Oil 19cm-square cake pan.

2.Place 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.

3.Meanwhile, make bean and avocado salsa.

4.Turn 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.

5.Serve polenta slices topped with salsa. bean and avocado salsa Combine ingredients in medium bowl.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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