A few weeks ago, Santiveri contacted me to show me his new catalog of products and suggested that I prepare a recipe. The truth is that there were so many vegan options that I had a hard time decidingā€¦ sweet or salty? Finally, I opted for a savory dish and, furthermore, one that could be eaten with the hands, as an appetizer. With the Bio Instant Polenta (from organic farming) I decided to prepare these polenta fingers and accompany them with a rich sauce homemade tomato.

Polenta is a preparation based on corn grits, which makes it a gluten-free food. In other words, in addition to preparing an original appetizer, it is also suitable for people with celiac disease or gluten intolerance. Polenta may not be very well known in Spain, but it is a very popular food in other countries such as Italy, Austria, Brazil or Argentina, and is consumed both for breakfast and for other meals of the day.

Ingredients
  • 250 g Santiveri Organic Instant Polenta
  • 750 ml vegetable broth
For tomato sauce:
  • 200 g of crushed canned tomatoes
  • 150 ml vegetable broth
  • 15 g brown sugar
  • 10 ml vinegar
  • 4 orejones
  • < li class = "ingredient" itemprop = "ingredients"> 4 fresh basil leaves

  • 1 pinch of salt
  • 1 pinch of white pepper
Preparation
  1. In a saucepan, bring the broth to a boil. When it boils, add the polenta, stir and turn off the heat.
  2. Line a rectangular mold with plastic wrap or baking paper and pour in the polenta. Spread it evenly across the surface and chill in the fridge.
  3. While the polenta cools, prepare the tomato sauce. In a saucepan pour the broth, tomato, sugar, vinegar and dried apricots. Let cook over medium-low heat for 30 minutes. After this time, blend until you get a sauce. If you want a thicker sauce, let it cook a little longer. Add salt, pepper and the chopped basil.
  4. Cut the polenta into rectangular pieces half a centimeter wide and thick. Pass the polenta fingers in the pan with a little oil, letting them brown on each side.
  5. Serve the polenta fingers accompanied by the tomato sauce .
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