Polenta Fingers With Avocado Salsa

• 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

1. Lightly grease an 8-inch square baking pan. Line with parchment paper.
2. 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.
3. 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.
4. Transfer polenta to a board. Cut in half, then cut each half into six slices.
5. Heat oil in large skillet on high heat. Cook polenta for 2-3 mins each side, until crisp.
6. For the avocado salsa, combine all ingredients in a medium bowl. Season to taste. Serve with polenta fingers.

chicken stock, polenta, antipasto, parmesan cheese, parsley, olive oil, avocado salsa, avocado, tomatoes, olive oil, red wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/30411 (may not work)