PREV
NEXT
  • Ayam™ Recipes & Video finder

237 Rouleaux de printemps

 

Coco200ml Milk Saveur2015


INGREDIENTS

  • 600ml AYAM™ coconut milk
  • 600ml water
  • 320g polenta
  • 185g tin tuna flakes in olive oil
  • 1 tablespoon butter
  • 2 tablespoons extra virgin oil
  • Salt and pepper


Salted coconut dip:

  • 100ml AYAM™ coconut milk
  • 1/2 teaspoon salt

 

METHOD

  • In a pot, bring coconut milk, water, salt and pepper to boil.
  • Add polenta slowly whisking continuously to prevent lumps.
  • Add tuna and butter.
  • Cook until the polenta is smooth and creamy; add water to prevent it from sticking to the pot.
  • Once cooked, remove from flame and set aside.
  • Spread the polenta on a greased tray and cool in the refrigerator for 2 hours.
  • Preheat the oven at 185°C for 10 minutes.
  • Cut the polenta into 5cm x 1 cm strips and glaze with some olive oil.
  • Bake for 25 minutes. Turn the polenta chips over and bake for another 25 minutes.
  • For the salted coconut dip, mix together until salt dissolves.
  • Serve with the polenta chips.

 

 

Tags: _ Tuna_ Coconut lovers_ East meets West_ Snacks_ All recipes

Share This

 

footer ad AYAM Sign

 

footer-ad-AYAM-Boss

 

footer-ad-AYAM-Fb

Contact us by email or by phone: TEl: + 33 130901173 Fax: + 33 130901172 (FRENCH business hours)