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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
For a school day lunch, prepare these recipes a day or two prior. Simmer the polenta. Roast up the tomatoes. Pour the polenta into a baking dish to cool for at least an hour. Puree the sauce. Cut up the polenta. Bake up the polenta until crispy. Package up the Polenta Fingers with the sauce in a separate small container. Complete the lunch with a few cut up veggies and fresh berries. Add an extra sprinkle of parmesan on the sauce or fingers if you have a cheese loving kiddo. Thank you Sara Bradford of Nourish Real Food for sharing this lunchbox meal with us! For more of Sara’s lunchbox meals pick up her e-book: Think Inside the Lunchbox or sign up for her Challenge.
I love Polenta Fingers! This recipe was generously shared by Sara Bradford of Nourish Real Food. Actually, it is straight out of her e-book as is the lovely photo that shows the possibilities of a complete lunch. You can even sign up for her Lunch Box Warrior Challenge that she developed as well. This recipe will show you how to start from dry polenta, which is my preference, but you could also buy the tubes of polenta and simple skip the entire first half of the recipe. Simply start when you cut the polenta instead.
This smokey, roasted, everything-but-the-kitchen sink style tomato sauce is brought to us from Sara Bradford of Nourish Real Food. This sauce will easily replace any old jar of marinara that you may have been leaning on. Partially because of it’s straight forward preparation, but mostly because of its layers of flavors. Thank you Sara for sharing this recipe!
