This recipe will become your base recipe for all things polenta: fries, toasts, crackers, chips, you name it. Feel free to season your polenta to taste, add some cheese, a spicy kick...you name it. Let your creativity come to life!And because you should get creative, I did not include exact proportions.
Tete de Maure Cheese or your favorite grated cheeseoptional
For the polenta fries
Prepared polenta
Grated Tete de Maure cheeseoptional
Salt for sprinklingoptional
Thyme for sprinklingoptional
Oil for frying
For the avocado polenta toasts
Prepared polenta
Avocado
Cherry Tomatoes
Pickled Shallots
Salt & Pepper
Oil for frying or grillingsee note
For the guacamole polenta toasts
Prepared polenta
Avocado
Purple onion chopped
Garlic chopped
Piment Bouc chopped
Lime juice
Olive Oil
Salt & Pepper
Tomato
Parsley chopped
Oil for frying or grillingsee note
Instructions
For the polenta
In a pot, mix the water, polenta, oil and seasoning
Bring to a boil
Reduce and simmer until the water is fully absorbed making sure to stir occasionally to keep polenta from sticking to the pot
Once completely cooked, add the cheese (optional) and stir to melt
Spread the prepared polenta on a sheet pan and let cool completely before cutting into desired shapes
For the polenta fries
Cut the prepared and cold polenta into sticks
Fry until golden and crispy on all sides in sizzling hot oil
Serve warm with cheese, salt or thyme sprinkled on top (optional)
For the avocado polenta toasts
Prepare your toppings
Slice the avocado thinly
Cut the cherry tomatoes in half
Cut the prepared and cold polenta into rectangles
In a non-stick pan, heat one tsbp of oil
Add the polenta and let cook until golden flipping once
Remove from heat
Top with avocado slices, cherry tomatoes, pickled shallots
Season with salt and pepper
Drizzle with olive oil
Enjoy
For the guacamole polenta toasts
Prepare the guacamole
Mash the avocado
Season with lime, salt, pepper, chopped garlic, purple onions and piment bouc
Drizzle with olive oil and set aside
Dice the tomato, season it with salt, pepper, chopped parsley and olive oil and set aside
Cut the prepared and cold polenta into rectangles
In a non-stick pan, heat one tsbp of oil
Add the polenta and let cook until golden flipping once
Remove from heat
Top with the prepared guacamole
Garnish with the tomato
Enjoy
Notes
The recipes for the toasts use a non-stick Red Copper pan, which only requires about a spoonful of oil. If using a different type of pan, make sure to use enough oil to avoid the polenta sticking to the bottom of the panTo speed up the cooling process, you can put the spread polenta in the fridge or freezer.