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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.

Rapunzel Products


420435 Polenta precooked demeter
420535 Polenta maize semolina, demeter
1200695 Vegetable bouillon without yeast
1200850 Gomasio, sesame and sea salt, HAND IN HAND demeter
1000735 Olive oil Sicilia DOP extra virgin
1200335 Sea salt with iodine
1302120 Tomato sauce roasted garlic
170140 White tahini (sesame butter)
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