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.
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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By dwhite_07017
Newark, DE
on October 02, 2007
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I made the polenta sticks and used my own sauce. The polenta was a perfect. I will make it again.
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