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Grilled Polenta Rounds with Black Bean and Avocado Salsa
5 from 6 votes

Grilled Polenta Rounds with Black Bean and Avocado Salsa

This simple and healthy appetizer is always a hit at parties!

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Course: Side Dish, Appetizer
Cuisine: American, International, Vegetarian, Vegan, gluten-free

Ingredients

  • FOR THE SALSA:
  • 1 black beans 15 oz can, rinsed and drained
  • 1 sweet corn kernels removed from cob, ear
  • 2 avocado pit and skin removed, diced
  • 2 to tomato seeded and chopped
  • 1/4 cup red onion diced
  • 1 jalapeño seeds removed and minced, small
  • 1/3 cup cilantro chopped
  • lime juice of 1 large
  • salt to taste
  • black pepper to taste
  • For the Polenta Rounds:
  • 1 polenta 16-ounce tube; prepared
  • olive oil for brushing polenta

Instructions

    Cup of Yum
  1. 1. To make the salsa, combine black beans, avocado, corn, tomatoes, red onion, jalapeño, cilantro, and lime juice in a medium bowl. Season with salt and pepper, to taste. Set aside.
  2. 2. Preheat grill to medium high heat. Slice prepared polenta into rounds and lightly brush both sides with olive oil. Place polenta rounds on the hot grill and cook for 2-3 minutes or until rounds have grill marks. Flip and cook for an additional 2-3 minutes. Remove grill.
  3. 3. Top polenta rounds with salsa and serve immediately.
  4. Note-the polenta rounds are good served warm or at room temperature. You can pick them up and eat them with your hands, but it gets a little messy. We usually use a plate and fork!