Polenta Fingers

Polenta Fingers

Serves 4

Core recipe

Points per serving: 2

175g dried polenta

1 heaped tsp dried sage

1 heaped tsp dried oregano

1 heaped tsp dried parsley

900ml water

Put the water into a large pan to boil.

Mix dried sage, oregano and parsley with the dried polenta, then gradually add to the boiling water, whisking all the time to prevent lumps forming.  Lower the heat and simmer, stirring frequently for 10-15 mins until the mixture thickens.

Pour the cooked polenta into a lines baking tray or dish, flattening it with a wet spoon until it is 2cm (¾" thick).  Cover and cool, then put into fridge until completely cold.

Sprinkle with dried mixed herbs and cut into fingers, squares or triangles and remove carefully.

To cook:

Either fry in a little olive oil (points not included here) until crisp on both sides.

Or grill turning once.

Or cook in a hot oven Gas 4/180ºC/350ºF for 20-30 mins turning halfway.

Notes:

You can change the herbs for spices depending on what you want ot serve it with. eg instead of herbs add 1 tsp cayenne pepper, 1 tsp chilli powder and 1 tsp ground coriander. Sprinkle with paprika before cooking.

Try curry powder and cumin.  Or add tomato puree or garlic puree.

Great served on their own or with a home made tomato sauce/chilli sauce or a yogurt dip.