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.
- Level: Easy
- Total: 41 min
- Prep: 10 min
- Inactive: 1 min
- Cook: 30 min
- Yield: 4 servings
- Level: Easy
- Total: 41 min
- Prep: 10 min
- Inactive: 1 min
- Cook: 30 min
- Yield: 4 servings
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
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.
