Mediterranean Polenta Fingers
Course: Gluten Free, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
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Ingredients
2 cups Water
2 cups Chicken stock
1 cup Polenta
1 Zucchini-grated
0.5 cup Black olives-chopped
0.33 cup Parmesan cheese-grated
0.25 cup Chargrilled vegetable mix-drained and chopped
2 tbsp Vegetable oil
Directions
- Bring water and stock to the boil in a large saucepan.
- Gradually pour in polenta while stirring.
- Reduce heat and simmer for about 10 minutes or until polenta thickens.
- Stir in zucchini, olives, parmesan and vegetable mix.
- Spread polenta into a lined square baking tray.
- Cover and refrigerate for about 1 hour or until polenta is firm.
- Lift polenta out of tray using baking paper and cut in half then cut each half into six slices.
- Heat oil in a frying pan and cook polenta on all sides until browned.
- Can be served hot or cold.
Notes
- Not suitable for freezing
- Store in an airtight container in the fridge for up to 3 days
Mediterranean Polenta Fingers are a good option if you have guests coming for a Christmas get together and these are gluten free! Good for school lunches too!
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