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
Ingredients
- Polenta Ingredients
- 1/2 cups Polenta
- 1 1/2 cup water
- 3 tbsp Nutritional Yeast
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Celtic Sea Salt
- 1/4 tsp White Pepper
- 2 tbsp Hummus mine is home made
- Mediterranean Topping Ingredients
- 2 whole Roasted red peppers (Capsicums) pickled from a store bought jar cut into thin strips
- 1 whole Avocado Ripe
- 1/2 cup Tomato Roma - Finely chopped
- 1/2 cup Onion Spanish - Finely chopped
- 1 Sprig Coriander Chopped or whole
- 2 Cloves Garlic Finely Chopped
- 1/2 tsp Celtic Sea Salt
- 1 whole Lime Juiced
Servings: stacks
Units:
Instructions
Polenta Bases
- First up you will need a large sauce pan and stirring spoon.
- Add all the polenta ingredients above to your sauce pan and apply high heat while stirring briskly.
- Once the mixture reaches boiling point turn the heat down and keep stirring until you have a nice thick mash potato consistency.
- 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.
- Place the moulds in the fridge for approximately 5 minutes to set
Mediterranean Toppings
- While the Polenta sets scoop out the Avocado into a bowl.
- Add garlic, salt and lime then use a fork to blend the mixture into a chunky guacamole consistency.
- Take the polenta moulds out of the fridge and commence stack building!
- I suggest starting with the capsicum as a base, followed by the guacamole, onion, tomato and lastly a nice sprig of fresh coriander.
- 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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How big are the springform pans used in this recipe? Thanks for sharing.
Approx. 10cm/4 inches
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.
It should work in a larger dish. However the small spring forms are great for serving 🙂
Thanks for responding. I picked up a package of three 4″ springforms yesterday. Making it tomorrow. 🙂
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.
I would leave the topping until you are ready to serve, but you could have the bases ready to go 🙂