White polenta canapés are a very simple and tasty appetizer that can be prepared in advance and assembled at the last moment.
White polenta has a very delicate flavor and pairs well with fish dishes. It is made from the milling of white corn, which is not a genetically modified variant, but rather an ancient variety with an excellent nutritional profile and is naturally gluten-free.
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- Difficulty: Very Easy
- Cost: Economical
- Portions: 20 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: New Year, Christmas
Ingredients
- 1 cup precooked white corn flour (gluten-free)
- 4 cups water
- salt
- 1 tbsp extra virgin olive oil
- 1 avocado
- 10.5 oz canned tuna
- 1 cup mayonnaise (gluten-free)
- 2 oranges
- 1/2 lemon
- salt
- 1 tsp extra virgin olive oil
Tools
- 2 Bowls
- 1 Pot
- 1 Baking sheet
- 1 Piping bag
- 1 Cookie cutter
Steps
In a pot, bring water to boil with salt and oil.
Once boiling, add the polenta gradually, stirring with a whisk to avoid lumps.
Cook until done.
Pour into a lightly oiled baking sheet.
Spread quickly with the back of a spoon or a spatula.
Let it firm up, about an hour.Cut 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, mixing with a fork until smooth.
Wash the oranges and dry them with paper towels.
Slice them into segments and cut into small wedges.
Cut the polenta with a cookie cutter, and arrange the canapés on a baking sheet. Broil for a few minutes in a hot oven. Remove and let cool.
Place them on a serving plate. Spread avocado cream on each canapé. Add an orange wedge.
Top each canapé with a small dollop of tuna cream. Store in the refrigerator until serving.
ATTENTION: check the Italian Celiac Association guide and read ingredients carefully to ensure they are gluten-free.
Tips
They can be prepared up to 2 hours before serving.
You can make the polenta canapés and tuna cream the day before to save time and store in the refrigerator. Just broil and fill them on the day they are to be served. Avocado cream can’t be prepared too far in advance as it oxidizes.
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