Guacamole with polenta chips

Surely you’ve tried the guacamole before, there are thousands of versions .. today I present guacamole with polenta chips: without tomato and with umeboshi! to make you feel really good!

To accompany, crispy polenta, savory, slightly spicy and very healthy!

Ingredients for guacamole:

1 avocado

1 small onion

1 small spoonful of umeboshi paste

1 small spoonful of white miso

A few drops of lemon (1/2 lemon will be enough)


Cut the onion very thin  and put it in a bowl, add a pinch of salt and knead a little to coat well.

Remove the skin and bone of the avocado and mash with a fork.

Add a squeeze of lemon, this will prevent it from going black.

Add the white miso and umeboshi paste and mix well. You may want to dilute these two ingredients in a dash of water to mix better with the avocado.

Add the onion finally, it will have released some water, so rinse well and mix with the avocado.

If you like the lighter texture, you can add a little water.

guacamole con nachos de polenta

Ingredients for crispy polenta:

1 small cup of polenta

2 cups of water or broth (if you have it prepared it will make the polenta more flavorful)

Black pepper to taste

Thyme or other herb you like

1 pinch of salt


Put all ingredients in a saucepan.

Bring to a boil, stirring to prevent sticking.

It will soon begin to thicken. You will know that the polenta ir ready when it comes off easily from the pan. Turn off the heat and pour the content into a glass mold to let it cool. Push well with your wet hands to make it compact.

guacamole con nachos de polenta

Spread a little oil in a baking tray with the help of absorbent paper.

If you prefer, use baking paper, it is practical and it avoids sticking.

When the polenta is cool, cut it into very thin strips and place them on the tray.

Insert the tray into the preheated 200 degree oven.

Use the position of upper and lower heat.

In about 5-8 minutes the strips will begin to get crispy on the top side.

Remove the pan and carefully flip the strips so that the other side is also crisp.

Leave 5-8 minutes more and it will be ready.

It is better to prepare them just before serving, to better preserve their texture.

Cook them with love and enjoy them!

guacamole con nachos de polenta