I am just settling into a married life with my wonderful husband who is in love with me and my cooking. He was raised in India by his nana and mother who make delicious food with lot of flavours. Unlike me, he can’t or how do I put it-Mmmm.. Uninterested I would say-in any other cuisines except Indian. I have been trying to feed him Thai/Mexican-he would go “it tastes awesome but…” and I go like “:(“. He loved something I made today and it were these Polenta bruschetta with guacamole and a mint salsa. Had these as part of our elaborate Saturday ‘feast’y lunch as Appetizers- and best part was later in the evening he went-‘do you have any more of those bruschetta left over?’ I was so pleased when he asked that:) I am sure you will love these awesome little appetiizers too 🙂
- Polenta-1/2 cup
- Nutritional Yeast-1/4 cup
- Water-5 cups
- Salt-to taste
- Guacamole-from 1 avocado
- Mint, Coriander leaves- 2 Tbsp each
- Red onion/Shallots-1/4 cup-chopped very fine
- Tomatoes-1/4 cup-chopped very fine
- Lemon juice-2 Tbsp
- Salt-to taste
- Ground Chili/Paprika-1 pinch
For Polenta Bruschetta:
- In a saucepan, bring water to boil, slowly add polenta whilst stirring.
- Cover and let it to cook.
- Transfer to a plate lined with aluminium foil and chuck it into the fridge for an hour.
- Use cookie cutter to cut out the cakes. Cheezy Bruschetta base ready.
- Recipe here
- Mix mint and coriander leaves, red onions, tomatoes, lemon juice, salt and ground chili. Let it stand for 10 minutes.
- Heat the polenta bruschetta up [I usually pan roast them for 30 seconds on each side], add guacamole and salsa on top. Serve 🙂