Try this POLENTA TOPPED WITH AVOCADO PICO DE GALLO recipe, or contribute your own.
Suggest a better descriptionPREPARATION
Avocado pico de gallo
– Cook bacon in a skillet over medium heat until it reaches a crispness that allows you to crumble it into bacon bits. Set aside.– In the same skillet, use the fat rendered from the bacon to sauté the shallot for a few minutes until soft; then add mushrooms. Cook for about three minutes. Add the tomato and cook for about five more minutes. Remove from heat and set aside.– Place the jalapeño, cilantro and avocado in a bowl. Squeeze some fresh lemon juice on top and stir gently.
Polenta
– Bring the water to boil over medium-high heat in a medium-size soup pot. Once boiling, add the salt and then the polenta, pouring the cornmeal into the pot in a steady stream.– Whisk the polenta until it has thickened; then, turn the heat to low and put a lid on the pot. Continue whisking every 5-10 minutes to ensure that the polenta doesn’t stick to the bottom of the pot.– Keep cooking the polenta for about 30 minutes, until it has achieved a creaminess and consistency that you like. At that point, stir in the butter until it has melted.– Spoon the polenta into two bowls. Top immediately with the Parmesan shavings (half for each bowl), followed by a generous spoonful of the shallot/mushroom/tomato mix and a scoop of the avocado pico de gallo. Top with bacon bits and serve.
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Serving Size: 1 (224g) | ||
Recipe Makes: 1 | ||
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Calories: 827 | ||
Calories from Fat: 36 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.7mg | 1 % | |
Potassium 340.5mg | 9 % | |
Total Carbohydrate 177.3g | 52 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 168.3g | ||
Protein 16.2g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 827
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