I don’t think there is anything I love more than playing around in my kitchen and coming up with creations that people won’t expect.
If you saw my recipe for polenta with mushrooms the other day you will probably guess that this is my current favourite ingredient, and having promised a recipe for polenta chips I decided that actually too many people had done those and instead I would turn the remainder of my batch into a sensationally delicious bread substitute!
In terms of gluten free bread options out there you tend to have 3 distinct camps – the ‘wouldn’t touch with a barge pole’ white bread versions, the scrummy but pretty dense seed based beauties, and the sort of in between options which taste fabulous but might have the odd unfavourable ingredient in there, or only come in 3-4 slice packets and cost the same as a flight to Europe.
So anyway this is the perfect option when you want a sandwich you can actually fill, because those lovely seeded breads also tend to be minuscule in size slice-wise. You also get the fantastic flavour of the polenta and herbs complementing whatever you pop inside, and also just from a aesthetic perspective well my goodness isn’t that colour fantastic!!
- 200g Organico instant polenta
- 1 litre veggie stock (I use the organic Kallo cubes if not making my own)
- 2 teaspoons dried oregano
- 4 tablespoons nutritional yeast
- Your favourite fillings – I’ve chosen carrot, courgette and cucumber noodles, broccoli sprouts, avocado, pesto and a perfect steam fried egg.
- Add the stock to a pan and bring to the boil. Tip in the polenta and oregano whisking until smooth (~5mins).
- Decant to a parchment lined dish and leave to set in the fridge for 2 hours to 2 days.
- When ready to make your sandwich preheat your oven to 200C, line a flat tray with parchment.
- Use a sharp knife to cut slices of the polenta, laying them on the tray and baking for 15 mins. Flip and bake for another 5-10mins until golden and crisp then FILL TO YOUR HEART’S CONTENT