These crispy corn grits are a delicious way to cook. Depending on the polenta, the cooking time and amount of Nemoloko may vary.
- — Polenta - 250g.;
- — Nemoloko classic oat extralight - 500 ml.;
- — Cheese - 100 g.;
- — Nutritional yeast (not baking) - 1.5 tbsp.;
- — Spices (salt, ground black pepper, basil dried, garlic powder, paprika) - to taste;
- — Coconut oil - 2.5 tbsp.;
- — Greens for serving.
Method of preparation
Pour Nemoloko into a saucepan or stewpan and bring to a boil.
Add cereal to Nemoloko, stirring with a whisk in the process, cook porridge, stirring regularly for 5 minutes (provided that the polenta is instant).
Add grated cheese, coconut oil and all the spices to the porridge, mix well with a whisk and leave on the fire until the cheese melts and the porridge is ready (it should become very thick).
Put the porridge in a mold greased with vegetable oil and remove to cool for 40 minutes (this way the polenta thickens even more and it will be convenient to cut it).
Put the polenta to the work surface, cut into arbitrary slices.
At this stage, you can either bake in the oven for 30 minutes or fry until crispy.
Serve the finished slices with your favorite sauce.
If you have slices falling apart when frying, make sure the oil is hot enough and the polenta has been boiled and cooled down enough.
Enjoy your meal!
Use in recipe