Tex Mex Polenta Stacks (Less than 15 minutes!)

November 7, 2018 • Appetizers, Mains • gluten-free, plant-based, vegan • No comments

Want to impress your guests with a “fancy” appetizer or dinner? These polenta stacks not only look great, but taste delicious and come together in less than 15 minutes! They are also dairy-free and gluten-free, with added protein from the pinto beans. I added Kite Hill almond-based ricotta cheese for extra layered flavor, but that is totally optional!

Ingredients

• 18 oz precooked organic polenta roll
• 4 small avocados
• 1 16 oz can organic refined pinto beans
• 3/4 cup of Pico de Gallo
• Juice from 1/2 lime
• Dash of garlic powder
• Dash of paprika
• Optional- 1/4 cup Kite Hills ricotta cheese

Instructions

1. Slice polenta into about 9 discs, each 3/4 of an inch in width.
2. Lightly spray a frying pan with olive oil and let pan heat for a minute before adding polenta cakes to the pan. Fry on each side 5-6 minutes.
3. While the polenta is frying, prepare your other ingredients. Empty the can of refried beans into a pot and cook on medium low heat for a few minutes until heated through.
4. Cut and peel avocados. In a medium sized bowl mash the avocados with a fork and mix in a dash of garlic powder, dash of paprika and juice from 1/2 of a lime.
5. Once the polenta cakes are done, remove from pan and place on plate to start assembling. Top each polenta cake with 2-3 tbs of refried beans, 1-2 tbs of mashed avocado, 1/2 tbs of vegan ricotta cheese (optional), and a heaping tablespoon of Pico de Gallo. Garnish with cilantro, and plate with extra lime wedges. Enjoy!