Write down this polenta recipe because you are going to love it.
You already know about our obsession with looking for something different in the kitchen, from new ingredients or technics to new recipes. And today we want to introduce these Polenta Sticks, a very healthy appetiser and quite different from others.
Servings for 4
Chop dry tomatoes into small pieces and drain the oil excess with paper towel.
Put all the ingredients in a pot and bring it to a boil.
Stir until it thickens constantly. Pour polenta in a greased mould (better if it is a square or rectangular mould). Set aside to cool.
When cold, remove from the mould and cut into sticks. You can fry them or coat before with more polenta or sesame seeds for a different touch.
Remove the oil excess by placing the sticks over a piece of paper towel.
After a few minutes, when they are war, serve with fresh chives, vegan grated Parmesan, and many sauces to dip. Alioli and barbecue sauce combine really well with these sticks.
You can also cut polenta into bigger pieces and use them as a base for gluten-free bread slices, together with stir-fried veggies, hummus, avocado, or whatever you like.
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