Polenta bruschetta with curry and guacamole

Difficulty Easy

30 Min

Starter

8 Portions

Ingredients

  • 1/2 package of Polenta Valsugana Express with whole-grain flour
  • 4 teaspoons of curry
  • guacamole:
  • 1 ripe avocado
  • 20 g of green onion
  • 2 medium-sized tomatoes, firm and ripe
  • juice of 1 lime
  • 1 red pepper
  • extra virgin olive oil
  • salt, pepper
  • red pepper for the decoration

Ingredients

  • 1/2 package of Polenta Valsugana Express with whole-grain flour
  • 4 teaspoons of curry
  • guacamole:
  • 1 ripe avocado
  • 20 g of green onion
  • 2 medium-sized tomatoes, firm and ripe
  • juice of 1 lime
  • 1 red pepper
  • extra virgin olive oil
  • salt, pepper
  • red pepper for the decoration

Preparation

1

Prepare the polenta: put a pot of water to boil and add salt. Once the water starts boiling, slowly add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.

2

Melt the curry in 2 teaspoons of water and 1 teaspoon of extra-virgin olive oil.

3

Season the polenta with the melted curry and pour into a greased pan. Level the surface and allow to cool.

4

Guacamole: dip the tomatoes in boiling water. Drain after 2 minutes and peel. Remove the seeds and chop the pulp. Save some for the decoration.

5

Chop the onion with the red pepper. Peel the avocado, remove the kernel, chop and squash with a fork.

6

Mix the ingredients together (green onion, tomato and avocado). Season with the lime juice, add plenty of salt and pepper and combine with two spoonfuls of olive oil.

7

Cut the polenta into small bruschette, brush with olive oil and transfer in a preheated oven at 200°.

8

Lay the bruschette on a tray and spread the guacamole on each. Garnish with the tomato cube and the chopped pepper.