Cheese Polenta Balls In Yoghurt (Vegan)
Tasty polenta served with toasted seeds, yoghurt & ajvar
- 3 dcl of polenta;
- 5,5 dcl of water;
- 1/2 tsp. of salt;
- 3 tbsp. of nutritional yeast;
- 2 tsp.of garlic powder;
- 7 dcl of vegan yoghurt;
- couple of full tbsp. of good ajvar;
- 25 gr toasted sesame seeds;
- 25 gr of toasted pumpkin seeds.
Put water with salt in a pot and warm it up to boiling point.
Reduce the temperature to a mid level and start gradually pouring polenta in while constantly stirring with a wire whip. Keep stirring frequently for the next 7 min. (and 1 min. more if it's necessary) until the polenta is well cooked. Set aside so it can cool down a bit.
Shape polenta balls by using 2 tablespoons (flipping a bit of polenta between them, then finish shaping by wet hand palms). Roll balls in toasted sesame and pumpkin seeds.
Serve with yoghurt and ajvar in deep plates or bowls sprinkled with some toasted sesame and pumpkin seeds.