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
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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


Special equipment:
12 wooden skewers
  1. 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.
  2. 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.
  3. 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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