Gluten-Free Polenta-Quinoa Sticks

• 3/4 cup yellow cornmeal
• 1/2 cup quinoa, uncooked
• 4 cups water
• 1/2 teaspoon salt
• 1 dash pepper
• 1 teaspoon olive oil
• 4 yellow grape tomatoes, mashed

1. Put in cornmeal, quinoa, water and salt and pepper in a pot and stir.
2. Bring all ingredients to a boil, then lower the heat, cove the pot and simmerfor 20 minutes, or until quinoa is al dente.
3. Let sit, covered, for ten minutes, and then fluff up.
4. Cool 5 minutes.
5. Add olive oil and tomatoes and stir to blend well.
6. Put mixture in greased loaf pan.
7. Cool to room temperature.
8. Cover with plastic wrap and refrigerate until firm, about 3 hours.
9. Invert on cutting board. Cut it into 16 slices (1/2 inch thick).
10. Place on a parchment-paper lined baking sheet and bake in a preheated 375* oven for 35-40 minutes until crispy, flipping halfway through.
11. Enjoy!

yellow cornmeal, quinoa, water, salt, pepper, olive oil, yellow grape tomatoes

Taken from www.food.com/recipe/gluten-free-polenta-quinoa-sticks-316757 (may not work)