Polenta Fritters:

  • 3 cups polenta flour
  • 6 cups water
  • 1 tsp garlic powder
  • Fresh herbs (oregano, basil...)
  • Sea salt


  • 2 avocados
  • Fresh coriander leaves
  • 1 lime (juice)
  • 1 tsp garlic powder
  • Sea salt & black pepper

Lentils with Coriander Oil:

  • 1/2 cup beluga lentils
  • 1/4 cup olive oil
  • Fresh coriander leaves
  • 1/2 tsp coriander and cumin powder
  • 1/2 lime (juice)
  • Sea salt & black pepper


  • Nut cheese (cashew cheese or any kind of creamy cheese you like)
  • Fresh ruccola leaves

This recipe i have learned it from my friend Jens. He is amazing with food and one of those special persons that comes across your way. He has showed a lot of things about cooking, new recipes and ingredients, and the most important to feel free in the kitchen, to be playful. It makes a big difference to be tense while you are strictly following a recipe, or just being present and enjoying the process. This can make a big difference, even if the recipe doesn't turn perfect because you are a beginner in the kitchen and your instinct with food is not sharp yet, the mindset you have while you are cooking, it will give an extra touch to the meal!

To make the polenta fritters, cook in a big saucepan the polenta flour, with the water, garlic powder, some chopped fresh herbs and a couple of pinches of salt for about 10-12 minutes. Stir with a wooden spoon. Transfer the polenta to a big bowl or container and mix with a hand mixer (this step will make the grain to soften and the the texture will be different).

Grease a form with plenty of  olive oil, and pour the polenta on it. Let it cool down completely on the counter.  Preheat the oven to 160°. When it has cool down, place a parchment paper on an oven tray and flip carefully the polenta (that at this point had become hard). Cut with a clean knife the polenta cake into small pieces (like on the photo). Drizzle olive oil on the top and bake for about 15-20 minutes until golden.

To make the avo-cream, place the avocados, chopped coriander leaves, fresh lime juice, garlic powder, sea salt and pepper in a bowl and smash with a hand mixer or fork.

To make the lentils with coriander oil, start by making the coriander oil. Chop thinly the coriander leaves, add into a jar. Pour the oil and squeeze the lime. Add the spices, salt and pepper. Mix together with a spoon. Add the cooked lentils in a bowl and pour some spoons of coriander oil. Combine together.

To serve, place a couple of polenta fritters on the bottom of the plate, adding some spoons of lentil and coriander oil mix, avo-cream and sprinkle the plate with nut cheese crumbles, black pepper and a handful of fresh ruccola leaves.