Mint avocado dip and polenta wedges

If you are such a big fun of avocado as myself this recipe will make you happy. So I hope at least.

These polenta wedges accompanied with mint avocado dip make an excellent snack or an appetizer. Vegan and gluten-free btw.

If you do not plan to eat the avocado dip straight after making, I recommend to place it in a glass jar with a tight-fitting lid, otherwise it might become brownish.


Polenta wedges (approximately 25 wedges)

  • 100 g polenta (aka cornmeal or corn grits)  + a bit extra cornmeal or cornflour for coating
  • 500 мл vegetable broth
  • Dried oregano, thyme or other herbs of your choice
  • Oil for spraying the oven dish

Mint avocado dip

  • 2 ripe avocados
  • A bunch of fresh mint (20-25 leafs)
  • 2 tbsp. lemon juice
  • 1 tbsp. olive oil
  • Salt to taste


Polenta wedges

  1. Bring the broth to a boil. Gradually pour in polenta, stirring constantly to avoid lumps. Reduce heat and simmer as long as indicated on the packaging (the time may vary from 2 to 40 minutes. As a rule, the smaller the grits the faster they are cooked). Stir constantly, do not leave your polenta unattended.
  2. When ready pour the polenta onto a rectangular dish, level with a table knife and allow to cool thoroughly.
  3. Preheat oven to 160 degrees Celsius.
  4. Cut the polenta into French fries-size slices. Separate the slices from each other and lightly roll them in cornmeal or corn flour.
  5. Cover the oven grid with a parchment. Drizzle with oil. Arrange polenta wedges on it and place the grid in the oven.
  6. Bake for about 45 minutes or until wedges become golden brown. Remove the grid from the oven and let polenta cool down stock before serving.

Mint avocado dip 

  1. Wash, peel and cut avocado.
  2. Blend all the ingredients in a food processor. Try and add more salt if necessary. Enjoy!