Mediterranean Polenta Stacks

/Mediterranean Polenta Stacks

Mediterranean Polenta Stacks

Got friends coming over for lunch? Here is a fast, easy and totally delicious polenta recipe that also looks great. On a summer afternoon these fresh flavours will get everyone’s taste buds talking!

Mediterranean Polenta Stacks
Servings Prep Time
3stacks 10minutes
Cook Time Passive Time
Votes: 7
Rating: 4.57
You:
Rate this recipe!
10minutes 5minutes
Print Recipe
Mediterranean Polenta Stack
Servings Prep Time
3stacks 10minutes
Cook Time Passive Time
Votes: 7
Rating: 4.57
You:
Rate this recipe!
10minutes 5minutes
Print Recipe
Mediterranean Polenta Stack
Ingredients
Servings: stacks Units:
Instructions
Polenta Bases
  1. First up you will need a large sauce pan and stirring spoon.
  2. Add all the polenta ingredients above to your sauce pan and apply high heat while stirring briskly.
  3. Once the mixture reaches boiling point turn the heat down and keep stirring until you have a nice thick mash potato consistency.
  4. Take the sauce pan off the heat and start to spoon the mixture into your chosen moulds - see video. For my moulds I made the Polenta about 1/2 inch(12mm) deep.
  5. Place the moulds in the fridge for approximately 5 minutes to set
Mediterranean Toppings
  1. While the Polenta sets scoop out the Avocado into a bowl.
  2. Add garlic, salt and lime then use a fork to blend the mixture into a chunky guacamole consistency.
  3. Take the polenta moulds out of the fridge and commence stack building!
  4. I suggest starting with the capsicum as a base, followed by the guacamole, onion, tomato and lastly a nice sprig of fresh coriander.
  5. Finally, place your moulds onto serving plates and carefully remove. You can now add any final touches you like. I suggest a little balsamic vinegar, chilli sauce or similar!
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By |2015-07-29T06:01:56+00:00August 14th, 2014|Recipe, Videos|7 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

7 Comments

  1. Lin December 27, 2015 at 8:15 am - Reply

    How big are the springform pans used in this recipe? Thanks for sharing.

    • Anja January 5, 2016 at 10:55 am - Reply

      Approx. 10cm/4 inches

  2. Shellie April 3, 2016 at 4:08 am - Reply

    Hi Anja. Looking forward to making this. I don’t have any mini springform pans…..do you think I could use an 8 x 8 brownie type glass dish and cut it out of there or any other ideas? Should I try and buy some springforms? I’m limited for storage. Thanks.

    • Anja April 5, 2016 at 12:48 pm - Reply

      It should work in a larger dish. However the small spring forms are great for serving 🙂

      • Shellie April 5, 2016 at 1:26 pm - Reply

        Thanks for responding. I picked up a package of three 4″ springforms yesterday. Making it tomorrow. 🙂

  3. Shellie April 6, 2016 at 1:24 am - Reply

    One other quick question. Can I make this in advance? Can I make it now and let it sit in the fridge for 6 hours until dinner? Thanks.

    • Anja April 10, 2016 at 2:50 pm - Reply

      I would leave the topping until you are ready to serve, but you could have the bases ready to go 🙂

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