I made a new version of avocado toast.
Avocado on top of toasted polenta rounds! I am so happy with this creation. I had a partially-eaten tube of polenta in my fridge and thought “I had better think of some way to use this up! Maybe breakfast tomorrow…but wah, I want avocado toast for breakfast! Then I will use this up as avocado toast.” It was something like that.
So yesterday morning I got up, got some water and coffee to take back to bed with me until I really woke up, and set some rounds of polenta in the toaster oven to crisp up a bit. By the time I crawled out of bed post-coffee, there were toasty rounds of polenta in the oven just waiting for some mashed avocado goodness.
Here’s the super difficult recipe:
serves 1
5 thin 1/4-inch slices polenta-in-the-tube (the TJ’s stuff is vegan)
1/4 avocado, mashed
1/8 t kosher salt
1/8 t ground harissa
Line your toaster oven sheet with tin foil, spray with cooking spray. Line up your polenta slices, spray the tops with cooking spray, and cook at 400 degrees for about 15-20 minutes, until the edges are just starting to turn golden.
Mash up your avocado in a little bowl. Top each of the polenta rounds with the avocado, sprinkle with salt and harissa (or whatever you might want on top of avocado toast, but this is my favorite and I can’t get enough.) I really wished I’d had sun-dried tomatoes in my fridge because something told me that would be awesome on top of polenta avocado toast. But that will have to wait. (Or let me know if you try it!!!)
Nutrition facts per serving: Calories: 168; Calories from Fat: 88; Total Fat: 9.8g; Saturated Fat: 1.1g; Sodium: 604mg; Total Carbohydrates: 15.2g; Dietary Fiber: 4.4g; Sugars: 1.3g; Protein: 3.0g
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