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 |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 707 |
| Total Fat | 41 g |
| Saturated Fat | 22 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 24 g |
| Cholesterol | 87 mg |
| Sodium | 1201 mg |
Reviews
I made the polenta sticks and used my own sauce. The polenta was a perfect. I will make it again.