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. ---------------------------------------------------------------------------
Nutrition
Ingredients
