A perfect companion for dips
Time 0 Minutes
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
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.
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.