Fresh summer polenta cakes with grilled red peppers lathered in a savoury house made guajillo pepper sauce for deep notes of sweet smokey goodness.
Remove Vegano Polenta Cakes, Vegano Corn and Black Bean Salsa, Vegano Grilled Ancho Peppers, avocado and cilantro from the bag to prepare for cooking.
Remove the stems and dice the cilantro. Cut the avocado into thin strips and set both aside for plating.
Heat a medium sized pan over medium heat with 1tbp of olive oil. Gently lay the Vegano Polenta Cakes on the hot pan and cook for about 3-4 minutes on each side or until crispy and golden brown. This time may vary on how hot your pan is so make sure to flip every minute or so to avoid burning. Once cooked, remove and set aside for plating.
Using the same frying pan, remove any excess oil and add the Vegano Grilled Ancho Peppers and 1 tbsp of water to the pan. Heat peppers on medium heat until the water has evaporated and you are left with a bit of sauce in the pan.
On two large plates, place the Vegano Polenta cakes on the plate. Layer the Vegano Grilled Ancho Peppers on top, spooning any additional sauce in the pan over the top. Top with Vegano Corn and Black Bean Salsa, freshly chopped cilantro and avocado.