My family and I are addicted to these baked polenta fingers and marinara sauce. We've been making them a lot lately and eating them with a glass of wine on our new deck. Oh...summer nights....you've gotta love them.
As we prepare for our annual 4th of July party (where we watch the Universal Studios fireworks from our balcony) I'm putting this winning dish on this year's menu!
I really love polenta, but it can taste really bland. Typically, truckloads of cheese is stirred through the cornmeal to give it more flavor. Instead of using vegan cheeze (because let's be honest, it's just not the same as traditional parmesan) I use Massel broth, olive oil, nutritional yeast, herbs, and spices to achieve a fantastic flavor.
For those of you watching your sodium intake, use the Massel seasoning powder in place of salt. The powder does contain some natural salt, but a teaspoon of the seasoning powder contains a lot less salt than adding plain salt, and it delivers a lot more flavor.
I use Massel broth to infuse flavor to all of my grains. It is always in my pantry, and I am so excited that it's now available in stores in the U.S. Use the store locator to find out where you can get the broth in your local area. Or, order it from amazon. Aussies, you're well acquainted with this amazing product.
Depending on how thirsty your cornmeal is and the temperature of your stovetop you may need to add more broth than I have called for in order to cook the cornmeal completely. You can also add seasoning and spices to your preference before you transfer the cooked polenta into the baking dish to chill in the fridge.
These polenta fingers are so delicious I sometimes munch on them without making any sauce. They're really tasty on their own. But, marinara sauce is always a winner. The sauce is so quick and easy, and it freezes really well to use on pasta or other grains. Bon Appetit!
For those of you in the U.S, what are you making for your 4th of July celebration?
*I'm an ambassador for Massel, but my opinions are my own.