You may also like
Categories:
avocados garlic lemon honey olive oil salt vegetable cooking spray polenta butter red onion kabocha sweet corn kernels goat jalapeno jelly
Viewed: 58 - Published at: 9 years agoIngredients
- 2 ripe avocados, peeled and diced
- 2 cloves garlic, crushed
- 1 lemon, zested and juiced
- 2 tablespoons honey (or more, if you like it sweeter)
- 1/4 cup olive oil
- Salt
- Vegetable cooking spray
- 12 (1/2-inch) slices plain polenta "chub" purchased form the market
- Butter, to saute
- 1/2 finely diced red onion
- 1/2 cup kabocha or butternut squash, peeled, diced 1/3-inch or smaller (pre-cut and pre-diced can be found in some stores like Trader Joes, or use a Benriner)
- 1/3 cup sweet corn kernels
- 12 (1/2-inch) slices drunken goat or other mild melty cheese cut into disks the same diameter as the polenta, if possible, or just an equivalent square.
- Jalapeno jelly, for garnish
Method
- Prep ingredients first!
- Preheat broiler so it is ready.
- Make the Brazilian Avocado Butter while a cast iron griddle or frying pan and 2 medium saute pans are heating to medium-high.
- Dump the first 5 butter ingredients in a mixing bowl and blend with an immersion blender until smooth.
- Salt, blend, taste, add more salt and honey if needed.
- Set aside.
- Spray the griddle with vegetable spray, and fry the polenta disks until brown on each side for a few minutes.
- Melt 1 tablespoon butter in 1 saute pan and cook the red onion and squash until golden and yummy, stirring constantly.
- It won't take long.
- Toss corn into 1 of the saute pans with a spray of cooking spray and toast.
- A watchful cook can do all 3 at once, save the cook doesn't leave the stove and stays on her toes!
- Assemble:
- Lay the polenta rounds on a foiled baking sheet.
- Top with a dollop of the avocado butter.
- Sprinkle on a little onion, corn, and squash.
- Do not overcrowd the round.
- Top with the cheese and broil until the cheese melts and covers the filling.
- Garnish each with a small dollop of the jalapeno jelly (red or green) and serve immediately (4 on a plate for a big meal, 2 on a plate for tapas for 6 or 1 per person as appetizers for 12).
- A viewer, who may not be a professional cook, provided this recipe.
- The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
