Polenta Sticks With Paprika Dip And Almond Sticks

Seaweed

https://www.cutoutandkeep.net/projects/polenta-sticks-with-paprika-dip-and-almond-sticks • Posted by Grub Street Publishing

You will need

Polenta Sticks:
400 ml Vegetable Stock 2 Garlic Cloves 5 g Winged Kelp , first soaked, then cut into smaller pieces 200 g Instant Polenta (coarse cornflour) 30 g Parmesan 3 g Rosemary 2 tbsp Olive Oil 1 tbsp Seaweed dukkah
Pepper Dip:
½ Red Pepper , cut into small chunks 1 Skinless Tomato , seeds removed 1 tbsp Agave Syrup 1 tsp Rice Vinegar ½ Garlic clove, chopped 2 tbsp Olive Oil 20 Basil Leaves Salt and Pepper Dulse flakes
Almond Sticks:
2 tbsp Chia Seeds 200 g Ground Almonds 2 tbsp Seabelt Flakes 1 tbsp Olive Oil 1 tsp Orange and pistachio Spice

Project Budget

Time

Difficulty

Description

Instructions

1. Polenta Sticks: Bring stock, garlic and winged kelp to the boil in a saucepan, add the polenta and cook until it leaves the edge of the saucepan. Add Parmesan, rosemary and seaweed dukkah towards the end of the cooking time. Spread the paste over a baking sheet lined with baking paper and leave to cool. Cut the polenta in suitable strips, sprinkle the oil over the mixture and bake in the oven for 15 minutes at 220°C/425°F/gas 7.

2. Pepper Dip: Roast the pepper chunks. Mix all the ingredients in a blender. Sprinkle a few dulse flakes on top before serving.

3. Almond Sticks: Mix the chia seeds with 8 tablespoons water and leave the seeds to infuse in the water for 1 hour. Then mix chia seeds, ground almonds, seabelt flakes and 1 teaspoon of the spice mix. Form the paste into sticks and bake in the oven for 10 minutes at 200°C/400°F/gas 6.