Yield: 9 – 12 rounds (depend on the size of pastry cutter)
- 2 cups vegetable stock
- ½ cup Dan-D-Pak Western Medley Quinoa
- 1 ¼ cup Dan-D-Pak Mediterranean Twist Couscous
- Salt to taste
- Sour Cream, topping
- Sliced cucumber, topping
- Prosciutto strips, topping (optional)
In a large sauce pan, heat 2 cups of vegetable stock, add quinoa and cook for 15 minutes or until quinoa is cooked.
Add salt to taste, pour in couscous, whisking constantly, reduce heat to low, and stir for 3 – 5 minutes or until thick.
Spray a square cookie pan (15 cm x 15 cm) with oil. Pour polenta into the pan and let it set aside for 4 hours or until firm.
Use a round pastry cutter to cut discs form the polenta. Top each rounds with sour cream, sliced cucumber and a folded strip of prosciutto if desired.