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Grilled Polenta Rounds With Avocado Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.3082
Energy (kCal)329.2825
Carbohydrates (g)35.6378
Total fats (g)7.802
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Lightly grease and line an 18 x 28cm slice pan with baking paper. | 2. In a large saucepan, bring stock and water to boil. Gradually add polenta, stirring constantly. Reduce heat and cook, stirring 5-10 minutes until polenta thickens. | 3. Stir in cheese and season to taste. | 4. Spoon the polenta mixture into prepared pan, smoothing top. Cool, then chill for 3 hours or overnight. | 5. Once chilled, transfer polenta to a board. Using a 5cm round cutter, cut into 18 rounds. | 6. Preheat char-grill or barbecue on high. Grease lightly with oil. Char-grill rounds for 3-4 minutes each side, until polenta is crisp and browned. | 7. Meanwhile, to make the salsa, combine all the remaining ingredients in a medium bowl and season to taste. | 8. Serve polenta topped with avocado salsa. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken stock 2 cups 172.8 16.944000000000003 12.095999999999998 5.76
    water 2 cups 0.0 0.0 0.0 0.0
    polenta 1 cup - - - -
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    red capsicum 1/2 seeded chopped - - - -
    yellow pepper 1/2 seeded chopped - - - -
    avocado 1/2 peeled chopped - - - -
    coriander 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    lime juice 2 7.5625 2.5469999999999997 0.127 0.0212

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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