CORNMEAL CROQUETTES WITH AVOCADO SAUCE

Golden and crispy cornmeal croquettes mixed with fresh chives, oregano, and creamy sheep or goat cheese. Served warm with a smooth avocado and yogurt sauce, this dish is a delightful combination of textures and flavors.

🕒 Prep Time: 20 min + chilling

🍳 Cook Time: 8-10 min
🍰 Servings: 2

Ingredients

Cornmeal Croquettes:

½ cup cornmeal
2 cups water
¾ tsp salt
1 small bunch green onions (chives), sliced
½ tsp dried oregano
50 g sheep or goat telemea cheese, crumbled or grated
Additional cornmeal for coating
Butter and oil for frying

Avocado Sauce:

1 ripe avocado
50 g yogurt
25 g telemea cheese
1 tbsp lemon juice

Instructions

Prepare polenta by cooking cornmeal, water, and salt according to your preferred method until thick and smooth.
Stir in sliced chives, oregano, and crumbled telemea cheese.
Pour the mixture into a lined baking dish (about 20 x 24 cm). Level the surface and let cool, then refrigerate until firm.
For the sauce, blend avocado, yogurt, telemea, and lemon juice until smooth. Set aside.
Turn chilled polenta onto a plastic-covered cutting board. Cut into pieces approximately 7 x 3 cm.
Coat each piece with cornmeal.
Heat 1 tsp oil and 1 tsp butter in a wide pan, ensuring just a thin layer of fat on the bottom.
Fry croquettes in batches for 4-5 minutes per side over medium heat until the coating is golden and crispy. After each batch, wipe the pan clean and add fresh butter and oil.
Serve croquettes warm with the avocado sauce.

💡 Tips

Use ripe avocado for a creamy, flavorful sauce.
Wiping the pan between batches prevents burning and maintains crispiness.
Telemea cheese adds a tangy richness to the croquettes.

🎉 Perfect For

Light lunches or appetizers
Vegetarian-friendly dishes
Summer gatherings and picnics