A perfect companion for dips
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Time 0 Minutes -
Type Italian -
Difficulty Low
Note:
250 g of Polenta 750 ml of vegetable broth For the tomato sauce: 200 g canned crushed tomato 150 ml of vegetable broth 15 g of brown sugar 10 ml vinegar 4 dried apricots 4 fresh basil leaves 1 pinch of salt 1 pinch of white pepper
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1. Make polenta sticks
In a saucepan bring broth to a boil. When it boils, add the polenta, stir and turn off the heat.
Line a rectangular pan with plastic wrap or baking paper and pour the polenta. Spread it evenly over the entire surface and let it cool in the fridge.
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2. Make tomato sauce for our polenta sticks
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. Mix until you get a sauce. If you want a thicker sauce, cook for a while longer. Add salt, pepper and chopped basil.
Cut the polenta into rectangular pieces half a centimeter wide and thick. Fry the polenta fingers through the pan with a little oil, allowing them to brown on all sides.
Serve polenta fingers accompanied by tomato sauce or a dip of your choice.