These homemade polenta rounds with sliced avocado and homemade pico de gallo are terribly good, especially when the pico de gallo and avocado are loaded on after the polenta rounds are lifted directly from the frying pan. The combination of the warm, crispy polenta—made rich with cheese and vegetable broth— the thick avocado, and the refreshing tomato, onion and cilantro mixture is quite satisfying. (I’m so proud of this recipe, for which I am taking full credit.)
To create these, start by making your own polenta. Boil cornmeal in water, and add cheese and veggie (or chicken/beef, if you’re not serving to vegetarians) broth for richness. Continue to churn the polenta until it gets thick.
To eventually turn this delicious mixture (which can be good without cheese and broth, but why not deepen the flavor by adding these ingredients?) into cute little disks, pour the polenta batter into muffin tins, then chill in the refrigerator for an hour or two. Now is the time to make the pico de gallo, by mincing white onions, garlic, cilantro and adding a teeny bit of lime juice, pepper and diced tomatoes. Let sit and marinate in the fridge for at least an hour, while the polenta cools.
Remove the cylindrical polenta rounds, slice them into half-inch disks, then fry them on high heat with butter in a pan. Add salt and pepper.
When they are slightly brown, remove them from the pan and get the pico de gallo you have pre-made.
Add a few thin slices of avocado on the polenta round, then top with the pico de gallo. You don’t have to use a fork.