Carrot polenta in sesame coating

Ingredients for 6 servings:

• 75 g carrot(s) – pomace
• 100 g polenta
• 475 ml water, hot
• 6 tsp sesame – salt (Gomasio) *
• 1 tsp sea salt
• 1 tsp turmeric
• ½ tsp ginger powder
• 2 tbsp apple pulp, no added sugar
• 6 tbsp sesame seeds
• some sesame oil, for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

Recipe for using carrot pomace, vegan as it is dairy and egg free

Bring the water to a boil and stir in the polenta and carrot pulp. Stir in the spices and apple puree and bring everything to a boil. Let the polenta swell over low heat for about 30 minutes, stirring occasionally. Season to taste if desired. Line a small baking sheet (approx. 21 x 25 cm) with a piece of baking paper and sprinkle it evenly with 3 tablespoons of sesame seeds. Carefully spread the swollen polenta onto the baking sheet. Smooth the polenta out and sprinkle evenly with the remaining sesame seeds. Allow the polenta to cool completely, then use the baking paper to remove it from the pan onto a chopping board and cut into pieces. I always cut it into 12 triangles: first cut in half lengthwise and then into thirds along the short side. Divide each of the 6 rectangles into 2 triangles. This gives the pieces a nice size and makes them easy to turn during frying. You can, of course, also cut the polenta into other shapes. Heat a little sesame oil in a non-stick pan, carefully fry the polenta pieces on both sides, drain briefly on a piece of kitchen paper and serve while still warm. The polenta is enough as a side dish for about 6 servings. As a main course with a salad, it serves about 3 servings. Note: The polenta can also be prepared the day before: To do this, process the polenta up to the step where it is spread on the baking sheet and sprinkled with sesame seeds, then cover and refrigerate until ready to use. Continue processing the next day as described in the recipe. (*) I used homemade gomasio according to this recipe: http://www.chefkoch.de/rezepte/479381141929602/Gomasio.html If you use store-bought gomasio, you may need to adjust the specified amount. In this case, please do not stir the entire amount into the polenta at once.