I first tried making polenta years ago and found it really bland and tasteless and was put off making it again for a long time, until I tried making these. The secret is to mix the polenta and water with other flavours when you’re cooking it – these vegan tomato polenta fingers are delicious topped with olives, salad and some grated vegan cheese, or dipped in houmus – plus they’re really easy to make! They look a bit like fish fingers when they’re cooked – and they’re great hot or cold.
Ingredients
150g polenta
1 pint hot vegetable stock
4 medium fresh tomatoes, chopped
Tbsp olive oil
Salad, olives and grated cheese to top (I used Applewood smoked)
Houmus to dip – this recipe is amazing if you’re making your own.
1 small loaf tin
Method
Saute the tomatoes over a medium heat for five minutes, then blend in your blender.
Add the hot veg stock to a pan and bring to the boil. Add the polenta and tomatoes and stir over a medium heat until the polenta is very thick and creamy, stirring regularly the whole time it’s cooking. You’ll know it’s ready when you can stand the spoon up in it.
Pour into a loaf tin and refrigerate for an hour.
Then heat up a griddle pan with a tbsp of olive oil. Cut the polenta into fingers and fry on each side for a couple of minutes. Now it’s ready to serve!
If you like these, try our spaghetti with truffle oil and lemon.