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:
- 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
