Polenta sticks with a tahini aioli and tomato dip

Method

Lay out a baking tray with parchment paper and set aside. Cook the polenta as instructed on the packaging and stir in vegetable bouillon. Once cooked, transfer the polenta to the baking tray and smooth out with a knife to approx. 2 cm height. Cool the polenta for two hours.

Mix the ingredients for the breading in a deep plate with a fork. Give the extra polenta semolina onto a second plate. Cut the cooled polenta into sticks (about 3 cm wide, by 6 cm long). Turn the sticks in the breading and once again in the dry polenta semolina. Heat some oil in a frying pan and briefly fry the breaded polenta sticks on both sides. Optionally heat the tomato dip and mix all ingredients for the tahini-dip. Serve the polenta sticks with both dips.

Ingredients

Sticks

• 1,5 l water, plus extra if necessary
• 450 g Polenta precooked
  or Rapunzel polenta maize semolina plus extra for breading
• 1 1/2 tbs Rapunzel vegetable bouillon without yeast

Breading:

• 2 tbs coriander seeds
• 4 garlic cloves, minced
• 5 tbs Rapunzel gomasio, sesame and sea salt
• 5 tbs Rapunzel olive oil Sicilia DOP extra virgin
• ½ tsp Rapunzel sea salt with iodine
• freshly ground pepper to taste
• fresh herbs, chopped
• Rapunzel olive oil Sicilia DOP extra virgin

Tomato dip:

• 150 g Rapunzel tomato sauce roasted garlic

Tahini Aioli:

• 150 g mayonnaise, vegan
• 1 tbs Rapunzel white tahini
• 1 garlic clove, minced
  or pressed
• 1 ½ tbs lemon juice, fresh squeezed
• ¼ tsp cayenne pepper
• Rapunzel sea salt with iodine