Tex-Mex Polenta Rounds with Chunky Guacamole

3 steps · 45 min total

1. 01

   Cook the Polenta Rounds

   Slice the polenta tube into 12 to 24 half-inch medallions, depending on how big you want them. Sprinkle each side with chili powder.

   In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add the polenta rounds in a single layer, working in batches if needed, and cook for about 5 minutes per side, until they're golden brown and slightly crisp.

2. 02

   Make the Guacamole

   While the polenta cooks, prepare the guacamole. Dice the avocado, onion, and bell pepper into small, even pieces. Combine them in a bowl and season with salt to taste, mixing gently to keep it chunky.