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 🙂
You need:
- 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
Method:
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.
Guacamole:
- Recipe here
Mint salsa:
- Mix mint and coriander leaves, red onions, tomatoes, lemon juice, salt and ground chili. Let it stand for 10 minutes.
Serving:
- Heat the polenta bruschetta up [I usually pan roast them for 30 seconds on each side], add guacamole and salsa on top. Serve 🙂
Vegan, Paleo Polenta Bruschetta under 30 minutes with 10 ingredients
Ingredients
- 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
Instructions
- 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 30 minutes.
- Use cookie cutter to cut out the cakes. Cheezy Bruschetta base ready.
- 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 🙂
Wow!! They look amazing
Thanks 🙂 <3
Wow, sounds delicious! I love polenta and I love bruschetta – so what a perfect combination this is!!! Thanks for bringing this along to the Fiesta!!
Thanks Sylvia 🙂
What a original idea! Thanks a lot for bringing it to Fiesta Friday!
Thanks 😀
Charanya such a novel idea 🙂 and looks so delicious
Thanks <3
These are ADORABLE!!! I love the sound of this recipe. I’m glad your husband liked it too – how could he not?!
Thanks so much for sharing this at Healthy Vegan Fridays. I have pinned your recipe to our Pinterest Board.
Thanks heaps Kimmy <3 <3 I recently came across Healthy Vegan Fridays. Thank you for hosting the party <3
Polenta Bruschetta sounds intersting …Yummm !