Vegan and gluten-free polenta fingers

A perfect companion for dips



250 g of Polenta 750 ml of vegetable broth For the tomato sauce: 200 g canned crushed tomato 150 ml of vegetable broth 15 g of brown sugar 10 ml vinegar 4 dried apricots 4 fresh basil leaves 1 pinch of salt 1 pinch of white pepper


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