Grilled Polenta Rounds with Black Bean and Avocado Salsa

By Maria Lichty

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Grilled Polenta Rounds with Black Bean and Avocado Salsa-this easy summer appetizer is great for entertaining! 

Grilled Polenta Rounds with Black Bean and Avocado Salsa Recipe

I love entertaining all year round, but summer parties are probably my favorite. I love dining outside and summer parties always seem more relaxed. One of my go to summer appetizers are these Grilled Polenta Rounds with Black Bean and Avocado Salsa. They are easy to make and a great start to any meal.

Grilled Polenta Rounds with Black Bean and Avocado Salsa Recipe

This appetizer is super easy because I use store bought polenta. You know, the stuff in the tube. I know it doesn’t look appetizing, but I promise it is good. Especially when you grill it and add black bean and avocado salsa!

Grilled Polenta Rounds with Black Bean and Avocado Salsa Recipe

I also love serving this appetizer when we have company because it is gluten-free, vegan, and vegetarian!

I usually have Josh grill the polenta rounds outside on the grill, but if you don’t have a grill, you can use a grill pan inside.

When the polenta rounds are grilled, spoon the black bean and avocado salsa over each round and EAT! You can pick them up and eat them or you can put them on a plate and eat with a fork. They are good either way!

And if you aren’t the mood for entertaining, you can have a party for yourself and make Grilled Polenta Rounds with Black Bean and Avocado Salsa for dinner! I think they make a great meal!


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Grilled Polenta Rounds with Black Bean and Avocado Salsa

This simple and healthy appetizer is always a hit at parties!
5 from 2 votes


  • For the Salsa:
  • 1 15 oz can black beans, rinsed and drained
  • 1 ear sweet corn kernels removed from cob
  • 2 avocados pit and skin removed, diced
  • 2 to matoes seeded and chopped
  • 1/4 cup diced red onion
  • 1 small jalapeño seeds removed and minced
  • 1/3 cup chopped cilantro
  • Juice of 1 large lime
  • Salt and pepper to taste
  • For the Polenta Rounds:
  • 1 16-ounce tube prepared polenta
  • Olive oil for brushing polenta


  • 1. To make the salsa, combine black beans, avocado, corn, tomatoes, red onion, jalapeño, cilantro, and lime juice in a medium bowl. Season with salt and pepper, to taste. Set aside.
  • 2. Preheat grill to medium high heat. Slice prepared polenta into rounds and lightly brush both sides with olive oil. Place polenta rounds on the hot grill and cook for 2-3 minutes or until rounds have grill marks. Flip and cook for an additional 2-3 minutes. Remove grill.
  • 3. Top polenta rounds with salsa and serve immediately.
  • Note-the polenta rounds are good served warm or at room temperature. You can pick them up and eat them with your hands, but it gets a little messy. We usually use a plate and fork!

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I’ve never sampled polenta. From a tube or elsewhere but I will try! These rounds are ADORABLE. I love the idea of feasting on these with friends and neighbors gathered outside.

  2. Love polenta bites!!! And I could eat that black bean avocado salsa right out of the bowl.

  3. What a unique recipe! I’ve never seen polenta rounds before and think they would make the most moorish of appetizers.

  4. I want to thank you for so many great recipes! My husband and I are trying to incorporate more vegan recipes into our weekly meal line up and this one was perfect. My husband loved the polenta and asked to have this meal in next weeks line up. I made extra of the salsa topping so that I could have it for a snack the next day and it was still delicious. 

  5. These look so wonderful. Do you think they’d be good cold? I need an appetizer for a big outdoor party next weekend.
    Thank you, 
    Longtime loyal reader

  6. Maria:
    I don’t know how to reply to your reply  – but want to thank you for being so responsive, always. Thanks for letting me know that the polenta round appetizer would be better served warm, I’m going to try the this week in advance of the big pot luck party. I will peruse your site for a scrumptious cold appetizer to bring to the party.  Everything I’ve served from your site gets “Wows” from my friends!

  7. How long will the salsa keep? I would like to make ahead the day before but I am worried the avocado will turn brown.