Gluten-Free Polenta-Quinoa Sticks

Submitted by katii

"Delicious little breadsticks, these are yummy eaten plain or dipped in marinara sauce. Also great topped with a bit of grated Parmesean cheese."

 

• Ready In: 3hrs 50mins
• Ingredients: 7
• Yields: 16 sticks
• Serves: 16

ingredients

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

directions

1. Put in cornmeal, quinoa, water and salt and pepper in a pot and stir.
2. Bring all ingredients to a boil, then lower the heat, cove the pot and simmerfor 20 minutes, or until quinoa is al dente.
3. Let sit, covered, for ten minutes, and then fluff up.
4. Cool 5 minutes.
5. Add olive oil and tomatoes and stir to blend well.
6. Put mixture in greased loaf pan.
7. Cool to room temperature.
8. Cover with plastic wrap and refrigerate until firm, about 3 hours.
9. Invert on cutting board. Cut it into 16 slices (1/2 inch thick).
10. Place on a parchment-paper lined baking sheet and bake in a preheated 375* oven for 35-40 minutes until crispy, flipping halfway through.
11. Enjoy!