Yumi
Guacamole Dip with Polenta Batons
Recipe / Yumi
Serves: 4Polenta Batons
600mL water
1 tsp sea salt
¼ tsp white pepper
175g coarse cornmeal, plus
extra to dust
30g butter
High smoke-point oil, to fryGuacamole Dip
2 × 200g tubs Yumi’s Avocado with
Sea Salt Dip
10–12 mixed-colour cherry
tomatoes, halved
125g tin black beans, drained
& rinsed
¼ red onion, very finely chopped
¼ cup goat’s cheese, crumbled
Long red chilli, thinly sliced
Fresh herbsGrease 20×20cm square tin and line with baking paper.
To make polenta batons, combine water, salt and pepper in medium
saucepan over medium heat. Bring water to boil then use wooden spoon
to swirl water while pouring in cornmeal in steady stream, whisking
mixture constantly.
Cook polenta over low heat, stirring constantly. When mixture thickens
and pulls away from side of pan, remove from heat and stir through butter.
Transfer mixture to prepared tin, smooth surface and allow to sit at room
temperature until set. Once firm, slice polenta into batons about 10×2.5cm.
Dust with extra cornmeal. Deep-fry in oil until golden.
To make guacamole, spoon Yumi’s Avocado with Sea Salt Dip onto large
plate and top with tomatoes, beans, red onion, goat’s cheese, chilli and
herbs. Season and serve with polenta batons.The possibilities of what you can create
with Yumi’s Classic Dips, Falafel and Veggie
Bites ranges are endless. The company
uses traditional recipes to bring authentic
fl avours to your household. All Yumi’s
products combine real ingredients to create
delicious products perfect for entertaining.
For more information, visit yumis.com.auGuacamole Dip with Polenta Batons94 | EatWellRECIPES MADE WITH
yumi productsEWL026_094-095 SR Yumi's-PR.indd 94EWL026_094-095 SR Yumi's-PR.indd 94 8/1/2019 11:16:22 AM8/1/2019 11:16:22 AMYumi
Guacamole Dip with Polenta Batons
Recipe/ Yumi
Serves: 4Polenta Batons
600mL water
1 tsp sea salt
¼ tsp white pepper
175g coarse cornmeal, plus
extra to dust
30g butter
High smoke-point oil, to fryGuacamole Dip
2 × 200g tubs Yumi’s Avocado with
Sea Salt Dip
10–12 mixed-colour cherry
tomatoes, halved
125g tin black beans, drained
& rinsed
¼ red onion, very finely chopped
¼ cup goat’s cheese, crumbled
Long red chilli, thinly sliced
Fresh herbsGrease 20×20cm square tin and line with baking paper.
To make polenta batons, combine water, salt and pepper in medium
saucepan over medium heat. Bring water to boil then use wooden spoon
to swirl water while pouring in cornmeal in steady stream, whisking
mixture constantly.
Cook polenta over low heat, stirring constantly. When mixture thickens
and pulls away from side of pan, remove from heat and stir through butter.
Transfer mixture to prepared tin, smooth surface and allow to sit at room
temperature until set. Once firm, slice polenta into batons about 10×2.5cm.
Dust with extra cornmeal. Deep-fry in oil until golden.
To make guacamole, spoon Yumi’s Avocado with Sea Salt Dip onto large
plate and top with tomatoes, beans, red onion, goat’s cheese, chilli and
herbs. Season and serve with polenta batons.The possibilities of what you can create
with Yumi’s Classic Dips, Falafel and Veggie
Bites ranges are endless. The company
uses traditional recipes to bring authentic
fl avours to your household. All Yumi’s
products combine real ingredients to create
delicious products perfect for entertaining.
For more information, visit yumis.com.auGuacamole Dip with Polenta Batons
94 | EatWellRECIPES MADE WITH
yumi products