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Polenta crisps with avocado and yoghurt

Crispy polenta shards with a creamy avocado-yoghurt dip.
Golden, salty, and nutty—topped with chives and parmesan.
Bright lime zing makes every bite feel fresh and addictive.

snack ⏱ 35 min 420 kcal / portion 35.0 g carbs / portion (estimated) vegetarian glutenmilktree nuts 🔗 Original source

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Polenta crisps with avocado and yoghurt
v1 · rb0e705f985 20260727Z1751 750 ml vegetable stock 160 g quick-cook polenta 100 g coarse semolina 300 ml sunflower oil salt to taste ⏳ blitz the dipping sauce ingredients into a smooth paste and set aside 🍳 bring the vegetable stock to a boil 🍳 cook the quick-cook polenta in the boiling stock until the liquid has been absorbed 🌀 stir in the chives and parmesan for 30 seconds 🍽 ⏱ 20 min spread the polenta very thinly and leave to set 🔪 cut the polenta into odd-sized pieces about 5cm x 7cm 🌀 dip each piece in the coarse semolina and coat both sides 🍳 fry the polenta crisps in sunflower oil for about five minutes per batch until golden-brown 🔪 drain on kitchen paper and sprinkle with salt 🍽 serve the polenta crisps hot with the dipping sauce on the side Polenta Crisps 🎉 2 pieces avocado 100 g greek yoghurt 1½ tbsp lime juice 1 tsp lime zest ¾ tsp hazelnut oil white pepper to taste 10 g chives 30 g parmesan chives, parmesan coarse semolina sunflower oil salt
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Preparation steps

  1. blitz the dipping sauce ingredients into a smooth paste and set aside
  2. bring the vegetable stock to a boil
  3. cook the quick-cook polenta in the boiling stock until the liquid has been absorbed
  4. stir in the chives and parmesan for 30 seconds
  5. spread the polenta very thinly and leave to set for about 20 minutes
  6. cut the polenta into odd-sized pieces about 5cm x 7cm
  7. dip each piece in the coarse semolina and coat both sides
  8. fry the polenta crisps in sunflower oil for about five minutes per batch until golden-brown
  9. drain on kitchen paper and sprinkle with salt
  10. serve the polenta crisps hot with the dipping sauce on the side

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