Foodshala’s Akshay Nayyar shows you how to elevate ordinary recipes to gourmet standards.
Prep time: 10 mins
Cooking time: 10 mins
Ingredients For polenta: 2 tbsp butter 1 cup polenta 2 cups boiling hot milk 1 tsp finely chopped parsley pinch salt For cracker stacks: 3 tbsp Greek yogurt or hung yogurt 2 tbsp finely chopped olives 6 crackers 1 cherry tomato, halved For salsa, mix together: 5 tbsp chopped beetroot, boiled 1 tbsp roasted garlic cloves 2 tsp olive oil 2 tsp lemon juice 2 tsp honey 1 tbsp chopped salad leaves Method: 1. To prepare polenta, place butter and polenta in pan and sauté over low heat until polenta begins to turn golden brown. Add milk, parsley and salt and whisk until polenta soaks up all milk and there are no lumps. 2. To prepare cracker stacks, mix together yogurt and olives. Place small portions of yogurt mixture between a stack of three crackers, topping off with a small portion of yogurt mixture and a cherry tomato half. Repeat to make another stack. 3. To serve, place a portion of polenta on a plate, along with salsa and a cracker stack.