Appetisers / snack / sandwitch
Low in carbs, high in flavour. Enjoy a delightful french snack with 2 layers of vegetables infused with herbs.
1 x Willicroft Cheese Sauce (280g)
300g precooked Beetroot
1 Pumpkin (Hokkaido)
Salt & Pepper
Put 700 grams of water into a pan and add 200 grams of cheese sauce.
Heat it up and add the polenta to it, stir and boil it till is has a smooth texture. This for at least 10 till 15 minutes. Add some salt and pepper and pour it into a large baking tray till it has the same thickness as a slice of bread. Leave to cool.
Slice the pumpkin and drizzle with olive oil, salt and pepper and cover with aluminium foil. Cook in the oven for 30 minutes on 200 degrees.
Grate the beetroot and add some vegan mayonnaise, pepper and salt.
When the polenta is cooled down you can cut slices of it and deep fry it for 8 minutes on 180 degrees or fry shallow fry in a sauce pan.
Mash the pumpkin after roasting and add it to your polenta toastie, along with the beetroot