Had some frozen polenta seating in the freezer, then remember that a while ago I read a delicious recipe from @ottolenghi website. Then got inspired to cook it my way!
The original recipe says to fry the polenta, but I decided to bake it instead. For the dipping sauce I used what I had available at home, avocado, plant base yogurt, parsley and lemon.
This recipe works better with leftover polenta, as its firmer and easier to handle!
It’s better and crispier than any potato chips!!!
La Bella Polenta…bringing childhood memories!!! 🥰😊💙🍀
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#mindfulnutrition #mindfuleating #SumSanos #polenta #mamaliga #vegan #glutenfree #baked #avocadorecipe #fusioncuisine #ottolenghi #inspired #creativity #keepitsimple #foodpassion #foodphotography #tradition #chef
#lovewithoutdepending #gratitude
RECIPE (serves 2)
8 slices of leftover polenta
1Tbsp of coconut oil (or any other oil)
2 Tbsp of Semolina flour
For the dip sauce
1 small ripe avocado
2 Tbsp of natural plant base yogurt
1 Tbsp of chopped parsley
Juice of half a lemon salt to taste
METHOD
Preheat the oven at 200 degrees Celsius
Using a chicken brush or your finger, slightly coat both side of the polenta slices with the oil and set aside.
Put some parchment paper on a baking tray and sprinkle it with 1 Tbsp of semolina.
Place the polenta slices on the tray and sprinkle the other Tbsp of semolina all over the polenta.
Place it into the oven for 15 minutes then turn. After 10 minutes more, check of its crispy and almost golden brown at the edges.
For the sauce
Place the avocado in a bowl and much it with a fork. Add the yogurt, parsley, lemon juice and salt to taste. Mix well and it’s ready to serve.
I hope you enjoy it!
Lots of love and gratitude!!!
Nai 🙂 x
Mindful Nutrition 4u 