Venezuelan Snack: Keto-Friendly Polenta Fries with Cheese Sauce and Guacamole

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup almond flour
• 1 cup grated mozzarella cheese
• 2 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 avocado, diced
• 1/2 cup cherry tomatoes, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon lime juice
• 1 cup shredded mozzarella cheese for cheese sauce
• 1 cup shredded cheddar cheese for cheese sauce

Instructions

1. a. Preheat the oven to 425°F (218°C). b. In a bowl, combine almond flour, mozzarella cheese, salt, and ground black pepper. Gradually add water while stirring until you get a smooth consistency. c. Pour the mixture into a non stick baking sheet lined with parchment paper, spread evenly to form a thin polenta layer. Bake for 25 minutes or until golden brown. d. Remove from oven and let it cool. Cut the polenta into desired fries shapes. e. Heat olive oil in a pan over medium heat. Fry the polenta fries until they turn crispy and golden, then drain them on paper towels. f. For cheese sauce, melt both mozzarella and cheddar cheeses in a microwave safe bowl for 1 minute or until fully melted. Stir well to combine. g. Prepare guacamole by mixing avocado, cherry tomatoes, red onion, cilantro, and lime juice in a bowl. h. Assemble the dish by placing crispy polenta fries on a serving plate, drizzle with cheese sauce, and top with guacamole.

Chef’s Insight

The combination of flavors and textures creates a unique fusion of Venezuelan and keto-friendly ingredients.

Notes

For the best results, use freshly grated mozzarella and cheddar cheeses for the cheese sauce.