Summer Polenta with Avocado Cream

Polenta is a tricky food. It is fairly easy to make, just tricky while trying to make it flavorful. Sometimes it can turn out pretty bland. When that happens, you just have to spice it up. That’s where my Jalapeno Butter was created – see below. Top the polenta with some great produce and you’ve got an easy meal! Makes 6 servings

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Polenta – either store bought, or homemade according to manuf. directions. (I like Bob’s)
2 cups yellow squash, sliced
1 Tbsp olive oil
1 cup shredded chicken
1/2 cup mushrooms, diced
1/2 cup bell peppers, diced
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp chili powder
1 Tbsp jalapeno butter
Avocado Cream
1 avocado, peeled and quartered
1/4 cup coconut milk
1 Tbsp fresh cilantro
1 tsp sea salt
1/2 tsp black pepper

  • If you are making your own polenta, I suggest using a cast iron skillet – it gives the polenta a nice flavor and crunch. I’ve found that Bob’s Red Mill has an easy recipe with their polenta, I just took that base and cooked it as directed. I poured the mixture into a hot cast iron skillet and broiled for about 10 minutes. After removing from oven, top with jalapeno butter and let it melt.
  • In a large skillet, combine squash, mushrooms, peppers, salt, pepper, chili powder and olive oil. Saute for about 10 minutes or until vegetables are soft. Add in shredded chicken.
  • Meanwhile, combine avocado cream ingredients into a blender and blend until smooth. Prepare serving dishes by adding a slice of polenta; top with vegetable mixture and a dollop of avocado cream.

JALAPENO BUTTER

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1 stick or 1/2 cup butter (or ghee, even coconut oil would work)
2 jalapenos, finely chopped (seeds removed for less heat)
1 tsp sea salt (omit if butter is already salted)

  • Melt butter or ghee just slightly in microwave or stovetop (just until it is easily stirred). Add in chopped jalapenos and salt. Stir until combined. Pour into¬† container and keep refrigerated.

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