POLENTA ROLLS VEGANI con erbette e zucca | In Cucina con Meg

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan-style nut cheese

Ground flaxseed adds fiber and omega-3s.

vegan cheese

🥗Healthier: avocado

💰Cheaper: tofu

Tofu provides a creamy texture at a lower cost.

Combine 400g of flour, 100g of instant polenta, and 300g of warm water in a bowl.

Add 25g of fresh yeast and 1 tablespoon of malt to the mixture.

Incorporate 150ml of extra virgin olive oil into the dough.

Add herbs (sage and thyme) and walnuts to the mixture.

Allow the dough to rest for 3 hours for fermentation.

Prepare the pumpkin by roasting 500g of pumpkin in the oven at 190°C with sage, thyme, olive oil, garlic, and 1.5 tablespoons of paprika.

After the initial rise, let the dough rest for an additional hour before baking.

Shape the dough into rolls and bake at 190-200°C.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary