Polenta Sandwiches
This is not just any sandwich. This 'bread' is made from beautifully crisped-up slices of polenta.
By using polenta, not only is this stunner naturally gluten free, but it's also the most flavoursome envelope you'll ever find for your favourite fillings.
Corn also happens to be exceptionally nutritious but just make sure you always pick up an organic brand as otherwise you'll more than likely end up with a GM product.
You could eat these slices plain but to me, it wouldn't be a weekend breakfast without eggs, so I've added tomatoes, pesto, carrot, avocado, and a steam-fried egg but feel free to add whatever fillings your heart desires.
Key Facts
- Gluten free
- Nutrient dense
- High in fibre
- Fuller for longer
Ingredients
- 100g instant polents
- 500ml veggie stock
- 1 teaspoon dried oregano
- Your favourite sandwich fillings
Preparation
01
Add the stock to a pan & bring to the boil. Add the polenta & oregano whisking until smooth (around 5 minutes).
02
Decant to a parchment lined dish & leave to set in the fridge for 2 hours to 2 days.
03
Preheat your oven to 200°C. Use a sharp knife to cut slices of the polenta, laying them on a tray & baking for 15 minutes. Flip & bake for another 5-10 minutes until golden & crisp then fill to your hearts content.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
