269 kcalTex-Mex Polenta Rounds with Chunky Guacamole
45 min serves 12
VegetarianGluten-Free
12gprotein10gcarbs22gfat
Ingredients
- •4 avocados
- •chili powder
- •1 lb co y jack cheese
- •½ cup bell pepper
- •1 tube polenta
- •1 cup salsa
- •salt
- •½ onion
Adds every ingredient to an Instacart cart.
We may earn a commission on Instacart orders, at no extra cost to you.
Method
From foodista.com — read the original
- Cut Polenta into 12-24 half inch medallions, depending on size of tubesprinkle with chili powderin a frying pan, heat olive oil and add roundscook rounds for about 5 minutes on each side, or until golden brown
- Meanwhile, cut up Avocado, Onion and Pepper
- Mix with seasonings
- Once medallions are cooked, add toppings as desired and enjoy!
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
Want a whole week of meals like this one?
A friend shared this from Live Better AI. Swipe the recipes you love and get a full week sized to your macros, with one grocery list.
Plan my first week free7-day free trial · about $0.39 a day
Recipe and photo via Spoonacular · original recipe at foodista.com