This is my interpretation of a recipe by Ami Ann Mackey, moderator of the Engine 2 Seven-Day Rescue Challenge on Facebook. It made an excellent light meal this warm weather night! It has wonderfully fresh flavors and you can spice it up or keep it mellow, depending on your preference.
Summer Polenta
Yield: 10 slices
1 tube pre-made polenta, sliced into ten 1/2-inch slices
Smoked paprika
Chipotle chili powder
1/2 a red bell pepper, diced
1 cup corn kernels
1/2 an avocado, sliced into 10 slices
2 tablespoons non-fat hummus
2 tablespoons lemon juice
4 tablespoon cilantro leaves, lightly chopped
Hot sauce of choice
Slice the polenta into 1/2-inch slices and heat in a non-stick pan using no oil. It will probably stick a little, but if you keep and eye on things, loosening the slices here and there, everything will be fine. Alternatively, you can grill the slices. Sprinkle the slices with smoked paprika and chipotle chili powder.
While the polenta is heating, dice and slice the bell pepper, avocado, and cilantro.
Turn the polenta slices over and again sprinkle with smoked paprika and chipotle chili powder.
While the second side of polenta is heating, mix the hummus and lemon juice together to create a smooth sauce. If you’d like to get fancy, pour it into a small plastic squeeze bottle so that you can produce pretty squiggles 🙂
Take the polenta slices off the heat, arrange on plates artistically, and top each piece of polenta with a slice of avocado. Next, spoon corn, bell pepper, and cilantro on top, then squeeze hummus crema in zigzags over each mound. Add a few drops of hot sauce. Finish with cilantro leaves and a slice of lime on the side.
Add a spinach salad with slices of mandarin oranges, perhaps some fruit-infused water, and enjoy…Salud!