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Lilly’s Table

 
 
© Lillys-Table.com Photo of Polenta Fingers
 

Tags: Dairy Free Gluten-Free Nut Free Vegan vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Polenta Fingers

 

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.

Ingredients

  • 1 cup polenta
  • 3½ cups water
  • 1 teaspoon salt
  • 1 tablespoon fresh herbs, minced, such as basil, oregano, thyme, etc.
  • 2 tablespoons butter, unsalted, or olive oil for a vegan/dairy-free option
  • ½ cup grated parmesan cheese, optional
  • 2 tablespoons olive oil, or more as needed

Serving Size: 4 People

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Preparation Instructions

Combine polenta, water and salt in a heavy saucepan or pot. Bring to a boil, reduce heat to medium-low and simmer, whisking or stirring OFTEN. (You can skip this step entirely if you buy the tube polenta. Healthier from scratch, though.) Stir and cook for
about 15 – 20 minutes, until polenta becomes noticeably thicker and pulls away from the side of the pan. Stir in remaining ingredients.

Oil a baking dish and pour polenta in. Place pan in fridge until cool, where it should harden and set – about an hour. Remove polenta and cut into “fingers” or whatever shape you desire.
Preheat oven to 450 F. Rub oil on each finger and place on baking sheet. Bake fingers for 25 – 30 minutes, turning every so often, until crispy. Remove from oven and sprinkle some more parmesan on top.

Serve the polenta fingers with your favourite pizza or marinara sauce. Such as Sara’s Smokey Tomato Pasta Sauce. To create the lunch box photo, add sliced veggies and fresh berries.