Gluten & meat free baking recipe.
First you need to cook the polenta. Follow the recipe below.
- 6 cups vegetable stock
- 1 3/4 cups yellow cornmeal – Polenta
- 3 tablespoons olive oil
Add the water and salt to the pan then bring to boil. Once boiling slowly add the cornmeal to the water stirring every time once all the cornmeal is added reduce the heat and stir every minute adding a little olive oil. Cook for 30 minutes on low heat make sure no lumps are in the polenta do this by stirring constantly. Once cooked then pour into a large dish and allow to cool down. Press the polenta into the dish so that it is well packed.
Once chilled remove from dish by turning dish upside down on to a chopping board and chop into small cubes. Once all the mix has been chopped up, place on a baking tray and drizzle with oil. Roast the polenta for 10 minutes on high heat, this will make the cubes light crispy.