I love snacking, and I’m always trying to come up with quick and easy foods to create. Especially vegan and vegetarian dishes that are portable and easy to eat on the run.
Polenta is such a versatile food which can be made sweet or savoury. It can be used to make ‘fries’ or sweetened to make desserts.
For these Polenta snacks I used pre-firmed Polenta which can be purchased in the pasta section of your local supermarket.
You will need:
Half a polenta slab cut into fingers
1/2 container Chris’ Spiced Roasted Carrot and Turmeric Dip
3/4 cup Gluten Free bread crumbs
Slather each finger in the dip- I used a spoon to make this easier and then dunk them in the bread crumbs so they are completely covered.
Place them on a baking tray lined with baking paper.
Bake in a fan forced oven at 180 degrees for 20 mins to half an hour until the fingers are browned.
Leave to cool once cooked and then enjoy them dipped into more of Chris’ Dip or a plain Greek yoghurt.
I made these gluten free to tie in with the dip and I also had a friend coming over who was gluten intolerant.
These would work well with quinoa instead of the breadcrumbs or even a cheese mixed in with the breadcrumbs.
These can be enjoyed warmed or cold. For pre-heating do this in an oven as a microwave will leave them soggy.
And by that I don’t mean Christmas!
Wraps are a great alternative to bread and are quick and easy to create.
I’d cooked some salmon for dinner so I added a few pieces to some salad greens and wrapped it all up in a light rye wrap.
Be aware of the calorie content of wraps though, they can be quite high in salt too.
Flat breads can be kept fresh in their pack for a few days but freezing them works too & are perfect once defrosted.
There are many varieties available & include gluten free options too.
Slicing them up and baking them in the oven make a more nutritional ‘chip’ too.
Making them another option for dips or nachos!