Name: Polenta fingers with avocado salsa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Polenta fingers; 2 1/2 cup water; 1 1/2 cup gluten-free chicken stock; 1 cup polenta; 280 gram jar char-grilled antipasto vegetables, drained, chopped; 1/3 cup grated parmesan; 1/3 cup chopped parsley; 2 tablespoon olive oil; Avocado salsa; 1 large avocado, chopped into small pieces; 2 medium tomatoes, coarsely chopped; 1/4 cup chopped parsley; 1 tablespoon olive oil; 1 tablespoon red wine vinegar

Ingredients

Polenta fingers

2 1/2 cup water

1 1/2 cup gluten-free chicken stock

1 cup polenta

280 gram jar char-grilled antipasto vegetables, drained, chopped

1/3 cup grated parmesan

1/3 cup chopped parsley

2 tablespoon olive oil

Avocado salsa

1 large avocado, chopped into small pieces

2 medium tomatoes, coarsely chopped

1/4 cup chopped parsley

1 tablespoon olive oil

1 tablespoon red wine vinegar

Method

Polenta fingers with avocado salsa

1.Lightly grease a 19cm square cake pan. Line with baking paper.

2.In a large saucepan, bring water and stock to the boil. Gradually add polenta, stirring constantly. Reduce heat and cook, stirring, for 5-10 minutes, until the polenta thickens.

3.Stir in vegetables, parmesan and parsley. Season to taste. Spoon into prepared pan, smoothing top. Cool, then chill for at least 1 hour.

4.Transfer polenta to a board. Cut in half, then cut each half into six slices.

5.Heat oil in large frying pan on high. Cook polenta for 2-3 minutes each side, until polenta is crisp. Serve with avocado salsa.

Avocado salsa

6.In a medium bowl, combine all ingredients. Season to taste.

Add 1/4 teaspoon caster sugar to salsa, if a sweeter taste is desired.
Note

Woman's Weekly Food

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Ingredients

Method

Polenta fingers with avocado salsa

Avocado salsa

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