Crispy Polenta Fingers With Herbs and Sun-dried Tomatoes

(from largomason’s recipe box)

Ingredients

  • 400 ml/1,7 cup polenta flour, you can use the quick version if you want
  • 1,2 l/ 5 cups water (or whatever it says on the package)
  • 1 tbs salt
  • 1-2 tbsp freshly chopped mixed herbs
  • 3-4 tbsp finely chopped sun-dried tomatoes
  • 5-6 tbsp freshly grated parmesan cheese
  • extra-virgin olive oil

Directions

  1. Pour water in a big pan and when it is tepid, stir in polenta flour, herbs, tomatoes and salt and stir until the polenta has thickened. Add the parmesan cheese and stir well.

  2. Spread out the polenta evenly on an oiled surface or on a parchment baking paper, make it a finger think and try to make it a square because that makes it easier to cut. If it is sticky, oil the knife or whatever you use and it will glide over the polenta like a dream. Leave to cool.

  3. When the polenta is cold, cut it into finger sized sticks and put these on an oiled baking sheet of oven-proof form. Drizzle oil over and bake in a pre-heated oven (225°C/440°F) for 10-15 minutes or until golden and crispy, turning them over at halt-time.

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