Festive Canapés: Deconstructed Guacamole on rosemary Polenta

The hosting and partying season is in full swing, and there’s no better time to elevate your entertaining game with simple yet stunning canapés. Deconstructed guacamole on rosemary polenta discs is a showstopper that blends vibrant colors, bold flavors, and a festive touch. These canapés are not just a treat for the taste buds but also a feast for the eyes, with their red, green, and white hues reminiscent of a Christmas tree, and a dollop of whipped feta mimicking snowy peaks. Best of all, they’re easy to prepare and healthy, making them a perfect addition to any gathering.

Why This Recipe Works

• Make-Ahead Friendly: The polenta discs can be prepared a day ahead, saving you precious time on the event day.
• No-Cook Guacamole: The deconstructed guacamole requires no cooking—just fresh ingredients.
• Visual Appeal: The festive colors of avocado, tomatoes, and microgreens paired with whipped feta create an elegant and inviting presentation.

Hosting Tip

To make your party table even more dazzling, arrange the canapés in a tree shape on a platter and add edible flower petals or pomegranate seeds for extra flair. This dish isn’t just food; it’s edible art, perfect for the season of celebration.

Enjoy your party and bask in the compliments these beautiful canapés will earn!

Preparation time: 20-25 minutes
Cooking time: 20-25 minutes
Serves: NA

Ingredients

• Polenta (cornmeal) 1 cup
• Water or vegetable stock 4 cups
• Salt ½ tsp
• Rosemary (finely chopped) 1 tsp
• Butter/olive oil 2 tbsp
• Avocados (pureed with a fork) 2
• Cherry tomatoes (finely diced) 1 cup
• Red onion (finely chopped) 1 tsp
• Garlic (grated) 1
• Lime juice 1 Tbsp
• Salt and pepper to taste
• Feta cheese 4-5 Tbsp
• Greek yogurt 1 tbsp
• Microgreens
• A sprinkle of chili flakes (optional)

Method

1. In a medium saucepan, bring water or vegetable stock to a boil. Stir in the salt olive oil/butter and chopped rosemary.
2. Gradually whisk in the polenta to prevent lumps. Reduce the heat to low and cook, stirring frequently until thickening (about 15-20 minutes).
3. Pour the cooked polenta into a greased baking tray or a parchment-lined sheet. Smooth it out into an even layer, about 1/2 inch thick.
4. Allow the polenta to cool and set completely. Once firm, cut into small circles using a cookie cutter or the rim of a glass.
5. Store the polenta discs in an airtight container in the fridge overnight if making ahead. Before serving shallow fry the discs with a little oil on a pan until they turn golden brown.
6. Combine the feta and Greek yogurt in a bowl.
7. Blend until smooth and creamy. Transfer to a piping bag or a zip-top bag for easy application.
8. Arrange the polenta discs on a serving platter.
9. Put the creamy avo mash in a piping bag or a zip-top bag for easy application. Top each disc with a small mound of avocado mash, cherry tomatoes, and red onion mix. Drizzle with olive oil and season with black pepper. Pipe or spoon a little whipped feta on top of each canapé. Garnish with microgreens and a sprinkle of chili flakes, if desired.