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Ingredientes
- 250 gm instant polenta
- Â Â sea salt
- Â Â freshly grnd black pepper
- 100 gm butter, cut into pcs
- 200 gm parmesan cheese, grated
- Â Â For the Tomato Sauce
- 1 x red onion, finely diced
- 1 x 400 g can plum tomatoes, minced up
- 1 x handful basil leaves
- 4 x sun dry tomatoes, minced
- 1 x drizzle balsamic vinegar
- Â Â sea salt
- Â Â freshly grnd black pepper
- 12 x wooden skewers
Direcciones
- To Assemble:Prepare your polenta by adding it to 1 litre of boiling water, with a healthy pinch of salt stir for around 15 min. Remove from the heat and add in the butter and the Parmesan. Taste and season then pour into a tray and leave to refrigeratein the fridge this will take only a few min.
- Now make your tomato sauce. Heat a pan, add in a little extra virgin olive oil and slowly fry off your onion till golden brown. Add in the plum tomatoes, basil and sun-dry tomatoes and continue to simmer for a few min. Taste and season.
- Turn out the chilled polenta and cut it into 2cm / 1 inch wide fingers. Place the pcs on to skewers then brown them on all sides in a warm frying pan. Serve the polenta skewers with the 'blood red' tomato sauce.
- Get the kids making this one the easy sufficient for anyone to have a go. The sundried tomatoes give a little extra sweetness to the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 4 servings | |
| Calories 919 | |
| Calories from Fat 407 | 44% |
| Total Fat 46.13g | 58% |
| Saturated Fat 22.9g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 1077mg | 45% |
| Potassium 610mg | 17% |
| Total Carbs 96.17g | 26% |
| Dietary Fiber 6.7g | 22% |
| Sugars 17.08g | 11% |
| Protein 31.71g | 51% |
