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Happy Sunday friends!???? Polenta Cakes with Mango Corn Avocado Salad ? .
Visiting with family this weekend and not a lot of cooking going on today or tomorrow. Sooo sharing another shot of this dish that I really enjoyed from earlier this Summer. Reminds me that I need to buy some more polenta to make it again!??? Enjoy your day friends ??
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INGREDIENTS (2-3 servings): 3/4 cup arugula
4 grilled polenta cakes (method below)
Mango Corn Avocado Salad
Whisk following:
2.5 T olive oil
Juice of 1 lime
1/8 tsp ancho chili powder
1 T minced red onion or shallot
1/2 tsp kosher salt
1/4 tsp pepper
1/2 tsp Dijon mustard
1 T finely chopped jalapeno
Then gently mix in:
1/3 cup diced mango (can use frozen thawed)
1/3 cup cherry tomatoes, quartered
3/4 of a large avocado, diced
1 full corn cob, cooked and grilled (or cut the kernels off cooked cob and saute in pan with bit of oil until lightly browned)
Optional garnish: cilantro, red chili flakes
Cook polenta according to package directions. If you’re using 1 cup dry polenta, add 1/2 tsp salt and 3/4 tsp ancho chili powder during cooking. Once it’s cooked, add 3 T vegan butter. These amounts make more than you will need for this recipe, so you can get creative with the leftovers! Pour polenta into an oiled rectangular dish with high sides, and let sit for 10 min. Turn out onto a plate and slice into squares about 1/2 inch thick. Mine were about 3×3 inch squares. Cook the squares for about 5 min on each side, over medium heat in a large saute or grill pan, to get some crunch on the outside. ??
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To serve, place two cakes on each plate and top with the arugula and mango corn avocado salad on top. Serve with a lime wedge. Add red chili flakes and cilantro if desired ????
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