Gluten-Free Polenta-Quinoa Sticks

Serves 16
16 Sticks

Ingredients

• 3/4 cup yellow cornmeal
• 1/2 cup quinoa, uncooked
• 4 cups water
• 1 dash pepper
• 1 teaspoon olive oil
• 4 yellow grape tomatoes, mashed

Directions

Prep Time : 3 hours
Total Time 4 hours

1. Put cornmeal, quinoa, water and salt and pepper in a pot and stir.
2. Bring all ingredients to a boil, then lower the heat, cover the pot and simmer for 20 minutes, or until quinoa is al dente.
3. Let sit, covered, for 10 minutes, and then fluff up.
4. Cool 5 minutes.
5. Add olive oil and tomatoes and stir to blend well.
6. Put mixture in a greased loaf pan.
7. Cool to room temperature.
8. Cover with plastic wrap and refrigerate until firm, about three hours.
9. Invert on cutting board. Cut it into 16 slices (1/2 inch thick).
10. 10. Place on parchment paper lined baking sheet and bake in a preheated oven at 350° for 35-40 minutes until crispy, flipping halfway through.

Back to Recipe Page

Our Products

Additional Links