Polenta Stacks with Avocado Cream
Total time: 15 minutes
A thin layer of polenta, covered with a creamy avocado and goat cheese spread, paper thin tomatoes, and a bit of Prosciutto and olives: a simple 'stack' for summer.
Ingredients:
- 2 tbs + 1 tsp polenta
- 1/2 cup (4oz, 120ml) chicken stock
- 4 tbs soft, ripe avocado
- 2 tbs soft goat cheese
- 4 basil leaves
- 1 tomato
- 1 slice Prosciutto
- 6 Greek olives
Instructions:
- The Polenta:
- Heat chicken stock to boiling in a small saucepan.
- Stir in polenta and cook, 5 minutes, stirring, until very thick.
- Lightly oil 2 dishes with flat bottoms, about 3" in diameter.
- Spoon the polenta in, flatten it and allow to cool completely.
- The Avocado Cream:
- Mash the avocado and goat cheese together with a fork until well combined and creamy.
- The rest:
- Slice tomato paper thin.
- Shred the Prosciutto.
- Pit and slice the olives.
- To assemble:
- Remove the polenta circles and put on 2 plates.
- Divide the avocado cream and spread to the edges of each polenta circle.
- Lay the basil leaves on the avocado cream.
- Top with the tomato slices in an overlapping circle.
- Add the Prosciutto and olives.
- Garnish with anything leftover..... Serve.
Note: Leave the unused portion or half of avocado in the skin. Sprinkle with lemon juice, wrap tightly in cling film and store in the fridge, cut side down, on a plate. Use within 2 days.