Polenta And Avocado Salad

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 3 cups chicken broth or 3 cups vegetable broth
• 1 cup uncooked dry polenta (corn grits)
• 1/2 teaspoon salt
• 2 teaspoons onion powder
• 2 teaspoons ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground birds eye peppers or 1/2 teaspoon cayenne pepper
• 2 reed avocados or 3 hass avocadoes
• 1/3 cup chopped fresh cilantro
• 3 tablespoons olive oil

Recipe

• 1 while bringing the chicken (or vegetable) broth to a boil over medium high heat in a 2qt saucepan, whisk in the salt, onion powder, ground coriander, garlic powder and powdered chili.
• 2 when it comes to a boil, add polenta, reduce heat to medium-low and cook, stirring constantly, for about 5 minutes.
• 3 remove from heat and evenly spread the polenta into an oiled glass baking dish.
• 4 press plastic wrap into the top of the polenta to remove any air bubbles, and refrigerate for at least 2 hours to cool and set the polenta.
• 5 cube the polenta with a knife and combine it with cubed/balled avocado, cilantro and oil. it should start to mush together slightly, but don't over stir.
• 6 serve slightly chilled or at room temperature.