Polenta Fingers and 'Blood Red' Tomato Sauce (Jamie Oliver) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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[.] 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 |
12 wooden skewers |
Directions:
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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