CRUNCHY SORGUM TILES

Posted by Rosa Rizzo on

INGREDIENTS FOR 6 PORTIONS

160 g of Thick-grained sorghum flour Pan sorghum Mulino Marello

1 lt of water

3 g of salt

Progress

Boil the water with salt. Pour the sorghum flour into rain to form a polentine.

Cook with moderate heat for 40-45 minutes by mixing with a wooden spoon from time to time.

Pour the polenta into a container and let cool.

With a spatula, spread a veil of about 1 mm on a silicone mat or on a sheet of baking paper. Cover with a second sheet and bake at 150 °.

After about 45 minutes remove the top sheet and dry until a crisp sheet is obtained without wetlands.

Split with a pizza wheel in the desired format.

They are great as snacks or accompanying appetizers and finger food.