We hope you enjoy trying Maria & Ben’s winning combo of Polenta Chips, avocado salad and fresh salmon, all drizzled with Olivado Extra Virgin Avocado Oil.
Here’s a couple of options to help make your meal a success too!
650ml chicken or vegetable stock
50g finely grated parmesan or other hard, strong cheese
3tbsp finely chopped chives
50g polenta, to coat
Extra virgin olive oil, to fry
Line a small baking dish with baking paper. Pour the stock into a medium pan, add 125g of polenta, bring to a simmer and then whisk until smooth. Simmer, stirring all the time, until it thickens and starts to come away from the side of the pan.
Stir in the cheese until melted, then add the chives and pour into the baking dish, smoothing it into a flat layer – it should be about 1.5cm thick. Allow to cool completely, and then chill until solid.
Cut the polenta into chips of your desired size. Put the remaining 50g of polenta into a shallow dish, then turn each chip in it to lightly coat. Put the oven on low.
Cover the bottom of a frying pan with oil, and put it over a medium-high heat. Fry the chips in batches until golden brown on all sides, then drain on kitchen paper and keep warm in the oven until all the polenta is used up. Serve hot.
Simple Avocado Salad
1/2 Avocado per person – to be generous
1/2 Red Onion – finely chopped
Fancy Lettuce – enough to fill out the salad
Mix together and place your favourite dressing on the side. Drizzle with some lemon to keep avocado from going brown or place the pit in the middle of the salad until ready to serve.