Ingredients

The following ingredients have 5 Servings
  • For the Salsa:
  • 1 15 oz can black beans, rinsed and drained
  • 1 ear sweet corn (kernels removed from cob)
  • 2 avocados (pit and skin removed, diced)
  • 2 to matoes (seeded and chopped)
  • 1/4 cup diced red onion
  • 1 small jalapeño (seeds removed and minced)
  • 1/3 cup chopped cilantro
  • Juice of 1 large lime
  • Salt and pepper (to taste)
  • For the Polenta Rounds:
  • 1 16-ounce tube prepared polenta
  • Olive oil (for brushing polenta)

Instruction

  • 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. 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. Top polenta rounds with salsa and serve immediately.
  • 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!