Spicy polenta fingers
This dish uses the leftover polenta wedges and suggests a way to bring changes to your basic hummus.
For polenta see recipe 1 Main courses and suppers.
Ingredients
approximately 4 portions
- 2 wedges of polenta each
- Spices: a quarter to half teaspoon of chilli
- Half teaspoon each of paprika, ground fennel and cumin
- A little oil for frying
- 1 flat griddle or frying pan
Method
- Mix the spices together.
- Heat up the griddle or frying pan to medium temperature and add a little oil.
- Dip the polenta wedges lightly in the mixed spices laying them in the pan.
- Give each side 2-3 minutes until golden, even lightly charred at the edges, seems to taste good. Turn off the heat to keep warm.
Leftovers:
They would have to be eaten that evening and would be very good used to put into a dip that evening.
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