Chili Spiced Polenta with Fava & Kidney Bean Goulash and an Avocado Cream

Chili Spiced Polenta with Fava & Kidney Bean Goulash and an Avocado Cream

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I haven’t done a polenta dish in a while, so thought I’d tart it up a bit with some chilies and also some chopped pumpkin seeds. You could actually have the polenta as a snack itself or keep the leftovers to use with a salad the next day (which is what we’re doing).  I really should use it more in dishes as it’s one of the easiest things to make and once you add all your own flavours it’s fantastic. I might do a curry based polenta next time…. Sh’Bam and Body Pump tomorrow morning, still working on my biceps that just don’t want to lift anything heavier than 3.75 kilos each side, need to keep at it though, practice makes perfect and all that! On a positive not too, I think my balance is getting much better after starting the Body Balance classes, feel a lot more stable in some of the poses that used to have me wobbling all over the place. Prepare the polenta, add the stock to a medium sauce pan and bring to the boil, add the polenta, spices and pumpkin seeds and stir, it gets thick pretty quickly, so really beat it to make sure it’s well mixed through, cook like this for 3 – 4 minutes then pour into a line square baking tray, mine is 8″ square, smooth it out so it’s even and just leave to set, about 20 – 25 minutes. Now make the goulash – in a medium sauce pan over a medium heat, add 2 tbsp water, add the onion, garlic, paprika and thyme and cook for 3 minutes before adding in the remaining ingredients, add 1/2 cup of water and stir everything together, cover and cook on a low heat for 15 – 20 minutes, stirring occasionally. Lastly, make the avocado cream – cut the avocado in half, remove the stone and scoop out the avocado meat, add this to a food processor (or use a hand blender) add the lemon juice, garlic and paprika and pulse until smooth, taste it and then add black pepper as needed.

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