Polenta sticks with a tahini aioli and tomato dip
Info
- Perptime 30 Min.
- Cooltime 120 Min.
Ingredients
Portions
- 1 l water, plus extra if necessary
- 450 g Polenta precooked demeter oder Polenta maize semolina, demeter
- 1 /2 tbs Rapunzel vegetable bouillon without yeast
- 2 tbs coriander seeds
- 4 garlic cloves, minced
- 5 Gomasio, sesame and sea salt, HIH
- 5 Olive oil Sicilia P.G.I., extra virgin
- 1 Sea salt with iodine
- freshly ground pepper to taste
- fresh herbs, chopped
- Olive oil Sicilia P.G.I., extra virgin
- 150 g Tomato sauce roasted garlic
- 150 g mayonnaise, vegan
- 1 White tahini (sesame butter)
- 1 garlic clove, minced or pressed
- 1 tbs lemon juice, fresh squeezed
- 1 tsp cayenne pepper
- Sea salt with iodine
Preparation
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.
