If you love our organic polenta and are looking for a new, inventive way of making the most of it, then guest blogger Phoebe Liebling has you covered. Try this fantastic gold standard sandwich for yourself, and head over to her Instagram @naturalnourishment for more inspiration.
Ingredients (Serves 4):
200g Organico quick 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 and enjoy!