Cornmeal Croquettes with Avocado Sauce
Ingredients
Cornmeal croquettes
1/2 cup cornmeal
2 cups water
3/4 teaspoon salt
1 small bunch chives
1/2 teaspoon dried oregano
50 g feta cheese (sheep or goat)
cornmeal (for coating)
butter and oil (for frying)
Avocado sauce
1 avocado
50 g yogurt
25 g feta cheese
1 tablespoon lemon juice
Servings: 2
How to prepare cornmeal croquettes with avocado sauce
- Prepare polenta from cornmeal, water and salt following the instructions here.
- When ready, mix into the polenta the sliced green onion, oregano and crumbled feta cheese (or grated).
- Line a baking pan (20 x 24 cm) with parchment paper on the bottom and pour in the polenta. Level it out. Let it cool and then keep it in the refrigerator until you are ready to prepare the croquettes.
- For the sauce: blend all ingredients in a food processor.
- Turn the polenta onto a wooden board covered with plastic wrap. Cut it into pieces approximately 7 x 3 cm. Coat the pieces in cornmeal.
- Heat 1 teaspoon oil and 1 teaspoon butter in a wide pan. You should have just a little fat on the bottom of the pan.
- Fry the polenta pieces in batches, about 4-5 minutes per side, over medium heat (until the cornmeal coating turns lightly golden). After each batch, wipe the pan with paper towels and add fresh butter and oil.
- Serve the croquettes warm with avocado sauce.
Polenta in the pan
Polenta turned out and cut into pieces
Pieces coated in cornmeal
Frying the polenta
