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Receta Polenta Fingers And 'Blood Red' Tomato Sauce

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Raciónes: 4


Cost per serving $2.52 view details
  • 250 gm instant polenta
  •     sea salt
  •     freshly grnd black pepper
  • 100 gm butter, cut into pcs
  • 200 gm parmesan cheese, grated
  •     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
  •     sea salt
  •     freshly grnd black pepper
  • 12 x wooden skewers


  1. 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.
  2. 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.
  3. 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.
  4. 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.


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%
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