Description
Baked polenta sticks are a finger food that fasts and simple to prepare, gluten-free and lactose-free. The dish we propose is best to serve both as an appetiser and as a scrumptious appetiser for an aperitif. You can utilize remaining white polenta, or prepare it particularly, even utilizing the instantaneous mix.
Components
For the polenta:
200 g of flour for instantaneous polenta;
800 ml of water; mix of fragrant herbs to taste; salt and pepper to taste.
To bread:
100 g of chickpea flour;
150 g of water; breadcrumbs to taste; to taste additional virgin olive oil; salt and pepper to taste.
Guidelines
Prepare the batter for breading the polenta: sort the chickpea flour into a bowl, include a little water and blend whatever with a whisk so that no swellings form. Season the chickpea batter with salt and pepper, cover it with stick movie and leave it to rest in the fridge for a minimum of thirty minutes. In the meantime, prepare the polenta: bring the water to the boil in a pan and, as quickly as it begins to boil, include the pre-cooked corn flour. Mix the polenta initially with a whisk and after that with a spoon, so regarding prevent the development of swellings throughout cooking. As soon as you have actually acquired a thick, full-bodied polenta, eliminate it from the heat and put it onto a baking tray lined with baking paper. Level it with a spatula and let it cool totally. Cut the cold polenta into sticks and bread them, initially dipping them in the chickpea batter and after that dipping them in breadcrumbs. Location the breaded polenta sticks on a baking tray and brown them in the oven for about 20 minutes at 200 °, turning them midway through cooking. Serve them hot.
