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Snacks & Ribbles
Polenta sticks with a tahini aioli and tomato dip
Details
30 min
2 h
vegan
print
Wilhelm Studio
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
Details
30 min
2 h
vegan
print
Wilhelm Studio
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.
Polenta sticks with a tahini aioli and tomato dip
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
Details
30 min
2 h
vegan
print
Wilhelm Studio
Polenta sticks with a tahini aioli and tomato dip
Rapunzel Products
Polenta precooked demeter
Polenta maize semolina, demeter
Vegetable bouillon without yeast
Gomasio, sesame and sea salt, HAND IN HAND
Olive oil Sicilia P.G.I., extra virgin
Sea salt with iodine
Tomato sauce roasted garlic
White tahini (sesame butter)
HAND IN HAND
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