Tex-Mex Polenta Rounds with Chunky Guacamole

Tex-Mex Polenta Rounds with Chunky Guacamole takes roughly 45 minutes from beginning to end. This gluten free and lacto ovo vegetarian recipe serves 12 and costs $1.2 per serving. One portion of this dish contains roughly 11g of protein, 22g of fat, and a total of 271 calories. Head to the store and pick up avocados, chili powder, salt, and a few other things to make it today. It is an affordable recipe for fans of Mexican food. It is brought to you by spoonacular user karyncr. If you like this recipe, you might also like recipes such as Tex-Mex Polenta Rounds with Chunky Guacamole, Mimi’s Real Tex Mex Guacamole, and Double Corn Pancakes with Jalapeño and Chunky Tex-Mex Tomato Sauce.

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:

  1. Cut Polenta into 12-24 half inch medallions, depending on size of tube
  2. sprinkle with chili powder
  3. in a frying pan, heat olive oil and add rounds
  4. cook rounds for about 5 minutes on each side, or until golden brown
  5. Meanwhile, cut up Avocado, Onion and Pepper
  6. Mix with seasonings
  7. 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:

Quickview
271k Calories
11g Protein
22g Total Fat
9g Carbs
12% Health Score
Limit These
Calories
271k
14%

Fat
22g
34%

  Saturated Fat
9g
57%

Carbohydrates
9g
3%

  Sugar
1g
2%

Cholesterol
35mg
12%

Sodium
612mg
27%

Get Enough Of These
Protein
11g
22%

Calcium
281mg
28%

Vitamin A
1193IU
24%

Fiber
5g
23%

Phosphorus
223mg
22%

Vitamin K
18µg
18%

Vitamin E
2mg
17%

Folate
64µg
16%

Vitamin B2
0.26mg
15%

Vitamin C
12mg
15%

Vitamin B6
0.3mg
15%

Potassium
491mg
14%

Zinc
1mg
12%

Vitamin B5
1mg
11%

Copper
0.18mg
9%

Magnesium
36mg
9%

Selenium
6µg
9%

Manganese
0.17mg
9%

Vitamin B3
1mg
9%

Iron
1mg
6%

Vitamin B12
0.31µg
5%

Vitamin B1
0.07mg
5%

Vitamin D
0.23µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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