I have polenta stand in for tortilla chips in this Italian-Mexican mash-up.
Use the following as a guide, but by all means follow your own inclinations on ingredients.
Let’s get cooking!
3 C chicken stock
1 1/2 C dried potenta meal
Bring the stock to a gentle boil. Whisking briskly, slowly pour the polenta into the stock. Continue to whisk for two minutes. Turn the heat to low and cover the pot. Stirring occasionally with a wooden spoon, let simmer for 40-50 minutes. Add one tablespoon of butter and stir briskly until melted an incorporated.
2 C guacamole
Use your favorite recipe. I take start with two avocados. I add a quarter cup chopped onion, a teaspoon of cumin, a teaspoon of ancho chile powder, a teaspoon of cayenne chile powder, and the juice of a half a lime.
1 Granny Smith apple, peeled and julienned
Chopped green onions, black olives and any other additions that you like on your nachos.
1 C shredded Cheddar cheese
Place 1/2 cup of the cooked polenta on a plate, spreading slightly to form a disk. This will be the base for your nachos and stand in for the tortilla chips.
Sprinkle 1/4 cup of the cheese over the polenta.
Sprinkle 1/4 of the apple matchsticks over the cheese.
Add the guacamole.
Sprinkle over top the green onions, olives and additional garnishes you’ve chosen.