--- title: 'Mexican polenta with griddled veg & avocado cream' url: 'https://recipes.spfinch.com/recipes/mexican-polenta-with-griddled-veg-avocado-cream' markdown: 'https://recipes.spfinch.com/recipes/mexican-polenta-with-griddled-veg-avocado-cream.md' date: '2021-08-10' description: "Abel & Cole Buttery polenta cooked slowly is the base for this mix of spiced veg topped with cool and creamy avocado cream. Prep\_10 min Cook\_45 min Serves\_2 Ingredients 750ml water 150g polenta 1 onion 1 red pepper 1 green pepper 1 garlic clove 2 chillies 2 tsp olive oil 1½ tsp paprika sea sal…" taxonomy: category: - main - vegan --- # Mexican polenta with griddled veg & avocado cream ## Mexican polenta with griddled veg & avocado cream ![folder](https://recipes.spfinch.com/user/themes/recipes/images/folder.svg) [main](https://recipes.spfinch.com/recipes/category:main) | [vegan](https://recipes.spfinch.com/recipes/category:vegan) ![mexican-polenta-griddled-veg-avocado](https://recipes.spfinch.com/user/pages/02.recipes/mexican-polenta-with-griddled-veg-avocado-cream/mexican-polenta-griddled-veg-avocado.webp "mexican-polenta-griddled-veg-avocado") [Abel & Cole](https://www.abelandcole.co.uk/recipes/mexican-polenta-with-griddled-veg-avocado-crema) *Buttery polenta cooked slowly is the base for this mix of spiced veg topped with cool and creamy avocado cream.* Prep **10 min** Cook **45 min** Serves **2** Ingredients **750ml water 150g polenta 1 onion 1 red pepper 1 green pepper 1 garlic clove 2 chillies 2 tsp olive oil 1½ tsp paprika sea salt and freshly ground pepper 1 avocado 1 lime 45g butter** (or vegan spread) Method 1. Pour 750ml water into a high-sided pan. Bring to the boil. Trickle in the polenta, whisking as you go. Once it’s all in, turn the heat down low and cover. Cook for 20-30 mins, stirring now and then with a wooden spoon, until the polenta is thick and pulls away from the side of the pan as you stir it. 2. Peel and slice the onion into wedges. Halve the peppers. Scoop out the seeds and white bits. Slice into finger-length pieces. Peel and crush the garlic. Finely chop 1 chilli. Put them all in a bowl. Add 2 tsp oil and 1 tsp paprika. Season and turn to coat in the oil and spices. Set aside. 3. Halve the avocado and discard the stone. Scoop out the flesh and place it in a bowl. Halve the remaining chilli and flick out the seeds. Finely chop it and add to the avocado with a squeeze of lime juice. 4. Mash the avocado till smooth. Taste and add more lime juice or a pinch of salt and pepper. If you have a small food processor, you can blitz it all together to make a super smooth cream. Set aside. 5. Warm a griddle or frying pan till it’s hot. Add the veg. Fry for 10 mins, turning the veg now and then, till they are charred and soft. Take off the heat. 6. Chop the butter into the polenta and stir well to melt it. Taste and add a little more salt and pepper if you think it needs it. 7. Spoon the polenta into two warm bowls. Top with the griddled veg and spoonfuls of the avocado cream. Sprinkle with ½ tsp paprika to serve. --- #### Related recipes - [Vegan maki sushi](https://recipes.spfinch.com/recipes/vegan-maki-sushi "Vegan maki sushi") - [Vegan pancakes](https://recipes.spfinch.com/recipes/vegan-pancakes "Vegan pancakes") - [Gigantes plaki](https://recipes.spfinch.com/recipes/gigantes-plaki "Gigantes plaki") - [Mung dal saag](https://recipes.spfinch.com/recipes/mung-dal-saag "Mung dal saag") - [Ribollita with winter greens](https://recipes.spfinch.com/recipes/ribollita-with-winter-greens "Ribollita with winter greens") --- ## Navigation - Parent: [Recipes](https://recipes.spfinch.com/recipes.md) - Previous: [Squash, coconut and chilli](https://recipes.spfinch.com/recipes/squash-coconut-and-chilli.md) - Next: [Tomato and turmeric kitchari](https://recipes.spfinch.com/recipes/tomato-and-turmeric-kitchari.md)