White polenta canapés are a very simple and delicious appetizer that we can prepare in advance and assemble at the last moment.
White polenta has a very delicate flavor and pairs well with fish dishes. It is made from the grinding of white corn, which is not a genetically modified variant but an ancient variety with a great nutritional profile, and is naturally gluten-free.
Explore other gluten-free appetizer recipes:
- Difficulty: Very Easy
- Cost: Economical
- Portions: 20 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: New Year, Christmas
Ingredients
- 2 cups precooked white cornmeal (gluten-free)
- 4 1/4 cups water
- salt
- 1 tbsp extra virgin olive oil
- 1 avocado
- 10.5 oz canned tuna in oil
- 1 cup mayonnaise (gluten-free)
- 2 oranges
- 1/2 lemon
- salt
- 1 tsp extra virgin olive oil
Tools
- 2 Bowls
- 1 Pot
- 1 Baking Tray
- 1 Piping Bag
- 1 Cookie Cutter
Steps
In a pot, bring water to a boil with salt and oil.
Once boiling, add the polenta gradually while stirring with a whisk to prevent lumps.
Cook until done.
Pour into a slightly oiled baking tray.
Spread quickly with the back of a spoon or a spatula.
Let set, about an hour.Open the avocado and remove the pit. Peel and mash the flesh with a fork. Season with oil, salt, and lemon juice. Mix well and set aside.
In a bowl, combine drained tuna and mayonnaise, stirring with a fork until smooth.
Wash the oranges and dry them with a paper towel.
Cut them into slices and then into small wedges.
Cut the polenta with a cookie cutter, and arrange the canapés on a baking tray. Broil for a few minutes in a hot oven. Remove and let cool.
Place them on a serving dish. Spread each canapé with avocado cream. Place an orange wedge on top.
Add a small dollop of tuna cream on each canapé. Store in the refrigerator until serving.
WARNING: Consult the Celiac Disease Association’s guide and read the ingredients carefully to ensure they are not contaminated with gluten.
Tips
They can be prepared up to 2 hours before serving.
To save time, the polenta canapés and tuna cream can be prepared the day before and stored in the refrigerator. On the day of serving, simply broil and then fill them. Avocado cream cannot be prepared too far in advance as it oxidizes.
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