Recipe courtesy of Jamie Oliver
Polenta Fingers and 'Blood Red' Tomato Sauce
Getting reviews...
- Level: Easy
- Total: 41 min
- Prep: 10 min
- Inactive: 1 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 707
- Total Fat
- 41 g
- Saturated Fat
- 22 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 24 g
- Cholesterol
- 87 mg
- Sodium
- 1201 mg
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.
- Level: Easy
- Total: 41 min
- Prep: 10 min
- Inactive: 1 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 707
- Total Fat
- 41 g
- Saturated Fat
- 22 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 24 g
- Cholesterol
- 87 mg
- Sodium
- 1201 mg
Ingredients
For the tomato sauce:
Directions
Special equipment:
12 wooden skewers- 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.
