Bring the water to the boil and stir in the polenta and carrot pomace. Stir in the spices and apple pulp and bring everything to a boil. Let the polenta swell over a low flame for about 30 minutes, stirring occasionally. Possibly season again to your own taste.
Line a small baking sheet (approx. 21 x 25 cm) with a piece of baking paper and sprinkle this evenly with 3 tablespoons of sesame seeds. Carefully spread the swollen polenta onto the baking sheet. Smooth the polenta and sprinkle evenly with the rest of the sesame seeds. Let the polenta cool completely, use the baking paper to remove it from the mold on a cutting board and cut into pieces. I always cut them into 12 triangles: first cut in half lengthways and then cut into thirds on the short side. Divide the 6 rectangles created in this way into 2 triangles each. So the pieces have a nice size and are easy to turn when frying. Of course, you can also shape the polenta in another shape.
Heat some sesame oil in a coated pan, carefully fry the polenta pieces on both sides, drain briefly on a piece of kitchen roll and serve while warm.
The polenta is enough as a side dish for approx. 6 servings. As a main course with a salad for approx. 3 servings.
Annotation:
You can also prepare the polenta the day before: To do this, process the polenta up to the step in which the polenta is spread on the baking sheet and sprinkled with the sesame seeds and then covered in the refrigerator until further use. Process the next day as described in the recipe.
If you have bought a Gomasio, you may have to change the specified amount. In this case, please do not stir the entire amount into the polenta at once.
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