Cheese Polenta Balls In Yoghurt (Vegan)
Tasty polenta served with toasted seeds, yoghurt & ajvar
Equipment
- Pot
Ingredients
- 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.
Instructions
- 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.