Tex-Mex Polenta Rounds with Chunky Guacamole
Tex-Mex Polenta Rounds with Chunky Guacamole requires about 45 minutes from start to finish. For $1.2 per serving, you get a side dish that serves 12. One serving contains 271 calories, 11g of protein, and 22g of fat. Head to the store and pick up avocados, salsa, colby jack cheese, and a few other things to make it today. Only a few people made this recipe, and 8 would say it hit the spot. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Foodista. With a spoonacular score of 59%, this dish is good. Similar recipes are Mimi’s Real Tex Mex Guacamole, Double Corn Pancakes with Jalapeño and Chunky Tex-Mex Tomato Sauce, and Tex Mex Spaghetti Squash with Black Bean Guacamole.
Servings: 12
Ingredients:
4 Avocados
Chili Powder, to taste
Colby Jack Cheese, as desired.
1/2 cup chopped green pepper
1 tube Polenta
1 c. Salsa
Salt, Pepper, Lime Juice, Chipotle powder, and garlic powder to taste
1/2 Yellow Onion, Diced
Equipment:
frying pan
Cooking instruction summary:
- Cut Polenta into 12-24 half inch medallions, depending on size of tube
- sprinkle with chili powder
- in a frying pan, heat olive oil and add rounds
- cook rounds for about 5 minutes on each side, or until golden brown
- Meanwhile, cut up Avocado, Onion and Pepper
- Mix with seasonings
- Once medallions are cooked, add toppings as desired and enjoy!
Step by step:
1. Cut Polenta into 12-24 half inch medallions, depending on size of tubesprinkle with chili powderin a frying pan, heat olive oil and add roundscook rounds for about 5 minutes on each side, or until golden brown
2. Meanwhile, cut up Avocado, Onion and Pepper
3. Mix with seasonings
4. Once medallions are cooked, add toppings as desired and enjoy!
Nutrition Information:
covered percent of daily need
