Recipe by Mrs B
Polenta, or cornmeal, is a family favourite in Italy. Overnight chilling time is not included in the cooking time. Posted for Zaar World Tour 2005.
Top Review by Elmotoo
I'm not sure how to rate this so I'm giving it 5 stars. The polenta fingers made EVERYBODY SWOON. Wow, were these amazing. The leftovers (There was a lot) are for breakfast. The sauce did nothing for any of us (me, dh, 8 & 5 y.o.dds). Maybe a marinara dipping sauce instead?
- 1774.42 ml milk, and water, mixed (3 pints)
- 9.85 ml salt
- 354.88 ml polenta (10 oz)
- 29.58 ml butter, plus extra for spreading
- 56.69 g parmesan cheese, freshly grated
- ground black pepper
- 1 onion, chopped
- 2 garlic cloves, crushed
- 29.58 ml olive oil
- grated nutmeg, to taste
- 396.89 g can chopped tomatoes
- salt & fresh ground pepper
- 0.25 ml dried sage
- 226.79 g frozen broad beans
Directions See How It's Made
- In a large saucepan, bring the milk/water mixture to a boil; using a wooden spoon, stir the salt and polenta into the boiling liquid in a steady stream, stirring constantly until the mixture has thickened.
- Lower the heat and simmer for about 20 minutes, stirring frequently; add the butter, cheese and seasoning.
- Lightly grease a shallow roasting pan and pour in the polenta mixture; cool, then chill overnight.
- To make the sauce, fry the onion and garlic in oil for 5 minutes, then add the tomatoes, seasoning and sage; cook for 10 minutes, stir in the broad beans and cook for another 5 minutes.
- Turn out the polenta and cut into fingers; grill both sides until brown and crisp; spread with a little butter and serve with the tomato beany sauce.