Name: Polenta Fingers and 'Blood Red' Tomato Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H41M0.000S
Yield: 4 servings
Cuisine: european
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; 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.

Recipe (c) Jamie Oliver 2002

Polenta Fingers and 'Blood Red' Tomato Sauce

Ingredients

For the tomato sauce:

Directions

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