Gluten-Free Polenta-Quinoa Sticks

Ingredients

• 3/4 cup yellow cornmeal
• 1/2 cup quinoa, uncooked
• 4 cups water
• 1/2 teaspoon salt
• 1 dash pepper
• 1 teaspoon olive oil
• 4 yellow grape tomatoes, mashed

Directions

1. 1

   Put in cornmeal, quinoa, water and salt and pepper in a pot and stir.

2. 2

   Bring all ingredients to a boil, then lower the heat, cove the pot and simmerfor 20 minutes, or until quinoa is al dente.

3. 3

   Let sit, covered, for ten minutes, and then fluff up.

4. 4

   Cool 5 minutes.

5. 5

   Add olive oil and tomatoes and stir to blend well.

6. 6

   Put mixture in greased loaf pan.

7. 7

   Cool to room temperature.

8. 8

   Cover with plastic wrap and refrigerate until firm, about 3 hours.

9. 9

   Invert on cutting board. Cut it into 16 slices (1/2 inch thick).

10. 10

    Place on a parchment-paper lined baking sheet and bake in a preheated 375* oven for 35-40 minutes until crispy, flipping halfway through.

11. 11

    Enjoy!