Grilled Polenta Rounds With Avocado Salsa - cooking recipe

Ingredients

2 cups chicken stock
2 cups water
1 cup polenta
1/2 cup parmesan cheese, finely grated
1/2 red capsicum, seeded and finely chopped
1/2 yellow pepper, seeded and finely chopped
1/2 avocado, stone removed, peeled, finely chopped
1/4 cup fresh coriander, finely chopped
2 limes, juice of

Preparation

Lightly grease and line an 18 x 28cm slice pan with baking paper.
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.
Stir in cheese and season to taste.
Spoon the polenta mixture into prepared pan, smoothing top. Cool, then chill for 3 hours or overnight.
Once chilled, transfer polenta to a board. Using a 5cm round cutter, cut into 18 rounds.
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.
Meanwhile, to make the salsa, combine all the remaining ingredients in a medium bowl and season to taste.
Serve polenta topped with avocado salsa.