Quick & Easy

Chilli cheese polenta with bean and avocado salsa

chilli cheese polenta with bean and avocado salsa


Bean and avocado salsa


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.

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