Polenta Fingers With Avocado Salsa - cooking recipe

Ingredients

1 1/2 cups chicken stock
1 cup polenta
1 jar (10 oz) antipasto marinated vegetables, drained and finely chopped
1/3 cup grated Parmesan cheese
1/4 cup chopped parsley
2 tbsp olive oil
None None FOR THE AVOCADO SALSA
1 large avocado, peeled, seeded and chopped
2 medium tomatoes, coarsely chopped
1 tbsp olive oil
1 tbsp red wine vinegar

Preparation

Lightly grease an 8-inch square baking pan. Line with parchment paper.
Bring 2 cups water and stock to a boil in a large saucepan on medium heat. Gradually add polenta, stirring constantly. Reduce heat to low; cook, stirring, for 5-10 mins, until the polenta thickens.
Stir in vegetables, Parmesan cheese and parsley. Season to taste. Spoon into prepared pan, smoothing top. Cool slightly then refrigerate for at least 1 hour.
Transfer polenta to a board. Cut in half, then cut each half into six slices.
Heat oil in large skillet on high heat. Cook polenta for 2-3 mins each side, until crisp.
For the avocado salsa, combine all ingredients in a medium bowl. Season to taste. Serve with polenta fingers.