Sun's out, lunchboxes' out! Meal prepping is an awesome way to reduce the hours spent in the kitchen, save that precious time in the morning (and enjoy the comfort of your bed for a little while longer), live more eco-friendly and waste-free, and save money on the go! What's not to love? These rosemary baked polenta squares with Italian seasoning are an absolute essential to any summer salad and they're incredibly easy to make. We're not joking! Let's get that gluten-free, health-thing going!
BAKING TIME: 20 MINUTES // SERVINGS: 10 squares // MEAL: lunch
INGREDIENTS
- 1 cup dry polenta
- 1tsp paprika and Italian herb mix (oregano, dried basil, thyme, coriander)
- pinch of cayenne and dried rosemary
- salt and pepper to taste
- 1 cup of greens: lettuce, spinach, etc.
- spiralized zucchini/courgette
- spiralized carrot
- seed mix and dried fruits
- roasted red pepper sauce (recipe here)
STEP-BY-STEP
1. In a bowl, mix together the dry polenta with the herbs and spices and salt and pepper. Top with boiling water (use approximately 4 parts water to 1 part polenta) and mix until it thickens.
2. Transfer the polenta mixture into an oven dish, lined with baking paper, and flatten with your hands. Place in the fridge for 30 minutes or until hardened, this will make it easier to cut the squares.
3. Preheat your oven to 160°C or 320° and place the cut out polenta squares on a baking tray. Reuse the baking paper we used earlier. Bake for 20 minutes, flipping the squares halfway through.
4. Prepare your salad while the polenta is baking and add the squares once they're somewhat crispy on the outside. Top with the roasted red pepper sauce and enjoy!
Join the conversation!