Gluten-Free Polenta-Quinoa Sticks

Total Time
3hrs 50mins
Prep
3 hrs
Cook
50 mins

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

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Ingredients

Nutrition

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!