Difficulty Easy
30 Min
Starter
8 Portions
1
Prepare the polenta: put a pot of water to boil and add salt. Once the water starts boiling, slowly add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.
2
Melt the curry in 2 teaspoons of water and 1 teaspoon of extra-virgin olive oil.
3
Season the polenta with the melted curry and pour into a greased pan. Level the surface and allow to cool.
4
Guacamole: dip the tomatoes in boiling water. Drain after 2 minutes and peel. Remove the seeds and chop the pulp. Save some for the decoration.
5
Chop the onion with the red pepper. Peel the avocado, remove the kernel, chop and squash with a fork.
6
Mix the ingredients together (green onion, tomato and avocado). Season with the lime juice, add plenty of salt and pepper and combine with two spoonfuls of olive oil.
7
Cut the polenta into small bruschette, brush with olive oil and transfer in a preheated oven at 200°.
8
Lay the bruschette on a tray and spread the guacamole on each. Garnish with the tomato cube and the chopped pepper.
