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Recipe

Polenta fingers with avocado salsa

Jun 29, 2012 2:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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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.

Notes

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

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