Polenta Fingers and Blood Red Tomato Sauce
Ingredients
- 8 3/4 ounces (250 grams) instant polenta
- 1 quart boiling water
- Sea salt and freshly ground black pepper
- 3 1/2 ounces (100 grams) butter, cut into pieces
- 7 ounces (200 grams) Parmesan, grated
- Olive oil
- 1 red onion, finely diced
- 1 (14-ounce/400 gram) can plum tomatoes, chopped
- Handful basil leaves
- 4 to 5 sun-dried tomatoes, chopped
- Drizzle balsamic vinegar
- Sea salt and freshly ground black pepper
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