This recipe brings lots of great latin flavors and textures together into one pretty appetizer. Salty queso blanco gets mixed into the cooked polenta before being fried until crisp and sprinkled with creamy avocado and pine nuts.
Deep-Fried Polenta with Queso Blanco and Avocado
By Jen Karetnick|2013-07-18T10:12:06+00:00July 18, 2013|Comments Off on Deep-Fried Polenta with Queso Blanco and Avocado