Crispy Polenta Two Ways
Crispy baked polenta from the oven, two ways! Both chips and a crispy polenta 'fillet' for a delicious sandwich.
Prep Time 5 mins
Cook Time 35 mins
resting time 1 hr
Total Time 1 hr 40 mins
Course Dinner, Lunch
Cuisine Italian
- 300 ml water 1 cup
- 300 ml oat milk 1 ¾ cup (or any other alternative you prefer)
- pinch of salt
- pepper
- 2 tbsp nutritional yeast
- 1 tsp oregano
- 1 tsp paprika
- ½ tsp nutmeg
- 1 tsp garlic powder
- 187.5 grams polenta (1 heaping cup)
- 2 tbsp polenta (for dusting)
Start with getting the water and milk to a boil. Add all the seasoning; salt, pepper, oregano, paprika, nutmeg, garlic powder, and nutritional yeast.
Once it's boiling, add the polenta, turn the heat down, and keep stirring until it's thickened up. Only do this for about 3 minutes.
Transfer the polenta to a baking sheet or tray and spread out to about an inch (1.5 cm) thick. Put in the fridge for an hour.
Once the hour is over, pre-heat your oven to 220 °C (428 °F). Brush the polenta with olive oil and cut into the desired shapes. Dust with polenta and pop in the oven for 30 minutes.
Enjoy!!
Crispy Polenta Sandwich
Take two slices of bread, spread on aioli on one side, add spinach, add the polenta, sun dried tomato, pickled red onion, a bit of coconut sriracha, salt, pepper, and some fresh mint.
Polenta is gluten free. If you use gluten free bread, this is entirely GF.
Keeps in the fridge for a few days but best eaten straight away.
Keyword Gluten Free, Polenta, Sandwich, Vegan