| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 390 |
| Fat | 25.6g |
| Saturates | 8.3g |
| Protein | 11.1g |
| Carbs | 31.8g |
| Sugars | 2.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a large saucepan, bring the water to a boil. Slowly whisk in the polenta, ½ tsp salt and ¼ tsp black pepper. Reduce the heat to low and cook the polenta, stirring constantly, for approx. 10-15 minutes until it thickens and pulls away from the sides of the pan. Pour the cooked polenta into a lined square baking dish or tray, spreading it evenly. Allow it to cool and set for approx. 3 hours.
Meanwhile, prepare the blistered tomatoes. Heat the olive oil in a skillet over a medium-high heat. Add the cherry tomatoes to the pan, stirring occasionally, until they blister and burst, approx. 5-6 minutes. Season with salt and pepper. Remove from the heat and set aside.
Crumble the gorgonzola cheese. Crush the garlic.
In a small blender, combine the crumbled cheese, yoghurt, mayonnaise, lemon juice, garlic, salt and pepper. Blitz until well combined. Adjust the seasoning to taste.
Once the polenta has set, cut it into finger-sized strips approx. 2cm x 6cm.
Heat a skillet over a medium heat.
Brush the polenta fingers with olive oil and place them in the pan. Cook for approx. 3-4 minutes on each side until slightly crispy and golden. Remove from the skillet and arrange on a serving platter.
Spoon the blistered tomatoes over the polenta fingers along with some of the oil from the pan. Drizzle the gorgonzola dressing over the polenta fingers and serve.
