Thursday, February 9, 2012

Cannot Stoppa This Tapa! Polenta and Guacamole

I haven't used polenta in years, and recently it showed up in our pantry. Here's what I came up with:
These lovely tapas are polenta with guacamole, cilantro, and greek yogurt. It is amazingly simple to make.

First, the guacamole:
I like a very simple guac. All of these measurements are changeable. I like a strong garlic and lime taste, but you may prefer more coriander or salt.
2 avocados, peeled and seeds removed
2 large cloves garlic
1-1 1/2 tsp lime juice
1/4-1/2 tsp dried coriander
1/8-1/4 tsp salt
Usually, that's it. But as I had a some fresh cilantro, I chopped about a tablespoon of that into the guacamole and used some for garnish.
Mash all ingredients together into a slightly chunky consistency until well blended.

Now for the polenta:
I used an organic tube o' polenta from Trader Joes. If you make it fresh, can use this recipe, refrigerate the final product for at least 2 hours, and form it into rounds. You will have leftovers. Take your rounds of polenta and cook in a little olive oil over medium-high heat.. It will take a long time for the polenta to brown, maybe as much as 15 minutes, flipping halfway through. The polenta should turn a warm brown when ready.

To assemble, place a healthy spoonful of guacamole on each polenta round, followed by slightly less Greek yogurt. Sprinkle with chopped cilantro, and serve with sangria (or in our case, ginger ale). With a bowl of hearty soup (carrot, perhaps?), you've got yourself a meal.

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