Mouthwatering Gluten-Free Australian Brunch: Avocado Smashed Peas on Polenta Rounds

Allergens

N/A

Ingredients

• 1 cup yellow cornmeal (gluten
• free)
• 2 cups water
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 cup frozen peas, thawed
• 1 avocado, pitted and mashed
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: In a medium saucepan, combine the cornmeal, water, and salt. Bring to a boil, then reduce heat to low and cook for about 15 minutes or until thickened. Stir occasionally. Step 2: Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. Using a 1/4 cup measure, scoop the polenta onto the lined sheet, spacing them evenly apart. Bake for 20 minutes or until golden brown and crispy. Remove from oven and let cool slightly before handling. Step 3: In a blender or food processor, combine the peas, avocado, garlic, lemon juice, salt, and pepper. Blend until smooth. Step 4: To serve, spread pea mixture onto each polenta round and garnish with fresh parsley. Enjoy your delicious gluten free Australian brunch!

Chef’s Insight

The combination of creamy avocado and smashed peas creates a vibrant, flavorful dish that showcases the best of Australian cuisine while remaining gluten-free.

Notes

This dish can be prepared in advance and reheated when ready to serve.