Seared Cheddar Polenta Rounds with Barbecued Chicken and Avocado Sauce

Seared Cheddar Polenta Rounds with Barbecued Chicken and Avocado Sauce

Recipe Rating: 3.67001
Makes about 40 hors d'oeuvres
The flavors in these little hors d'oeuvres exhilarate the palate. Sharp cheddar and chili powder in the polenta, sweet onions in the barbecue sauce, and zesty limes in the avocado sauce come together in one lively bite. Serve these with drinks, or atop lettuce leaves as a first course.
  • Polenta Rounds
  • 1/4 teaspoon fine sea salt
  • 3 cups yellow cornmeal
  • 2 tablespoons unsalted butter, diced
  • 1/2 pound extra-sharp cheddar, shredded
  • 1 teaspoon ancho chile powder
  • 1 1/2 teaspoon hot sauce
  • Chicken
  • 1 tablespoon extra-virgin olive oil
  • 1 sweet onion, halved and thinly sliced
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon sugar
  • 2 cups barbecue sauce
  • Meat from 1 rotisserie chicken, shredded
  • Avocado Sauce
  • 2 large ripe avocados
  • Juice and zest of 1 lime, plus more as needed
  • 1 clove garlic, minced
  • 1 teaspoon fine sea salt
  • 2 teaspoons extra-virgin olive oil
  • Assembly
  • 2 tablespoons canola oil
  • 2 teaspoons ancho chile powder
  • Ground black pepper to taste
You must be signed in to use shopping lists. Sign in or create account
To make polenta, bring 9 cups water to a boil in a large saucepan. Add salt and reduce heat to medium-low. As soon as water simmers, slowly add cornmeal in a thin stream. Using a wire whisk, stir constantly to avoid lumps. Once all cornmeal has been added, switch to using a wooden spoon. Keep heat at a low simmer. Cook polenta for 25 to 30 minutes. As it cooks, polenta will thicken and bubble. Take care, as the hot polenta may splatter out of the pan. Polenta is done when it pulls away easily from the sides of the pan. Remove from the heat and stir in butter, cheese, chile powder and hot sauce. Butter a 12x17-inch rimmed baking sheet. Pour polenta onto the baking sheet and set aside to firm up. This will take about 1 hour at room temperature or 30 minutes in the refrigerator.

For chicken, heat oil in a skillet. Add onion, salt, pepper and sugar. Cook over medium heat, stirring occasionally until well caramelized, about 20 minutes. Stir in barbecue sauce and mix well. Stir in chicken and warm over low heat.

For avocado sauce, combine avocados, lime juice, garlic, salt, oil and 2 teaspoons water in a blender. Purée until smooth. Taste and adjust seasoning with salt and lime juice. Transfer mixture to a small bowl and chill until ready to use.

To assemble, use a 2-inch-round cutter to cut 40 rounds of polenta. Heat oil in a skillet. Working in batches, lightly sear both sides of polenta rounds, 3 to 5 minutes. Set seared rounds on a baking sheet. Spread a bit of avocado sauce on each polenta round. Top with a spoonful of chicken. Garnish with a bit of lime zest and a tiny pinch of chile powder. Transfer to a warmed platter and serve immediately.
Nutritional Info: 
Per Serving: Serving size: 1 each, 150 calories (70 from fat), 7g total fat, 2.5g saturated fat, 35mg cholesterol, 350mg sodium, 12g carbohydrates, (1 g dietary fiber, 4g sugar), 10g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.