Polenta Fingers and 'Blood Red' Tomato Sauce

Get the kids making this one. It is easy enough for anyone to give it a go. The sun-dried tomatoes add a little extra sweetness to the sauce[.]

Total Time:
41 min
Prep:
10 min
Inactive:
1 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 8 3/4 ounces (250 grams) instant polenta
  • 1 quart boiling water
  • Sea salt and freshly ground black pepper
  • 3 1/2 ounces (100 grams) butter, cut into pieces
  • 7 ounces (200 grams) Parmesan, grated
  • For the tomato sauce:
  • Olive oil
  • 1 red onion, finely diced
  • 1 (14-ounce/400 gram) can plum tomatoes, chopped
  • Handful basil leaves
  • 4 to 5 sun-dried tomatoes, chopped
  • Drizzle balsamic vinegar
  • Sea salt and freshly ground black pepper
  • 12 wooden skewers
Directions

Prepare polenta by adding it to 1 quart of boiling water, with a pinch of salt. Stir around for about 15 minutes, until smooth. Remove from the heat and add the butter and the Parmesan. Taste, and season, then pour into a tray and leave to chill in the refrigerator.

Now make tomato sauce. Heat a pan, add a little olive oil and slowly fry off your onion until golden. Add the plum tomatoes, basil, and sun-dried tomatoes and continue to simmer for a few minutes. Taste, and season.

Turn out the chilled polenta and cut it into 1-inch (2-centimeter) wide fingers. Place the pieces onto skewers then brown them on all sides in a hot frying pan. Serve the polenta skewers with the 'blood red' tomato sauce.


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