Polenta Fingers With Beans And Tomatoes Recipes

POLENTA FINGERS AND 'BLOOD RED' TOMATO SAUCE

Steps:

• 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.

CHEESY POLENTA FINGERS

Steps:

• Grease a loaf pan with non-stick spray.
• In a bowl, combine cornmeal, 1 cup cold water and salt. Stir well.
• Bring remaining 3 cups water to a rolling boil. Stir in the cornmeal mixture and bring back to the boil, stirring constantly. Reduce to a simmer and stir in cheese.
• Simmer 20 minutes, stirring often, until very thick. Pour into loaf pan and refrigerate until set, about 4 hours.
• Turn out of loaf pan and slice lengthwise, 1/2" thick. Cut each slice into fingers about 1" wide. Fry fingers in olive oil until golden brown on both sides, and hot all the way through. Serve with tomato sauce on the side.