Polenta Stacks!!

Plenty of Polenta…. Yeah, I got stacks of it


For the beetroot mix:

  • 1 x Half a diced onion
  • 500g x Precooked/vacuum packed beetroot (choped into random chunks)
  • 1 x Courgette
  • 2 x Crushed garlic Cloves
  • Rosemary infused salt (just add dried rosemary to rock salt)
  • 500g x Ready made polenta
  • Pepper
  • Fry light spray

For the Avocado element: 

  • 1 x Avocado
  • 1 x Tiny crushed garlic clove
  • 1 x finly chopped spring onion
  • 1 x Tsp cider vinigar
  • Salt


  1. Spiralise one courgette and put to one side.
  2. In a pan cook the diced onion and the two crushed and finely chopped garlic cloves with the Fry light spray on a medium heat. Keep stiring until they go brown.
  3.  Add the beetroot, rosemary salt and pepper to the pan. Allow to simmer, and whilst the mixture is simmering, place the spiralised courgette in a steamer above the pan.
  4. Whilst the beetroot mixture is simmering, place all the avocado ingredients into a bowl and roughly mix and chop with a large knife until the mixture is soft.
  5. Cut the Prepacked polenta into slices and season with salt and pepper. Now cook in a griddle pan for 5 to 10 minutes until it is cooked through and there are some griddle lines on the polenta.
  6. Blend the beetroot mixture with a hand blender and then make stacks by layering the diffrent ingredients on top of each other.


4 thoughts on “Polenta Stacks!!

      1. You’re welcome. I’m definitely going to try it with avocado sometime – two of my favourite things! I agree, it’s so versatile. I’ve used in cakes, breads, deep fried chips, boiled, even as a coating. Lovely presentation too by the way!


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