Polenta Fingers and 'Blood Red' Tomato Sauce

• 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
• 12 wooden skewers

1. Prepare polenta by adding it to 1 quart of boiling water, with a pinch of salt.
2. Stir around for about 15 minutes, until smooth.
3. Remove from the heat and add the butter and the Parmesan.
4. Taste, and season, then pour into a tray and leave to chill in the refrigerator.
5. Now make tomato sauce.
6. Heat a pan, add a little olive oil and slowly fry off your onion until golden.
7. Add the plum tomatoes, basil, and sun-dried tomatoes and continue to simmer for a few minutes.
8. Taste, and season.
9. Turn out the chilled polenta and cut it into 1-inch (2-centimeter) wide fingers.
10. Place the pieces onto skewers then brown them on all sides in a hot frying pan.
11. Serve the polenta skewers with the 'blood red' tomato sauce.

polenta, water, salt, butter, parmesan, olive oil, red onion, tomatoes, handful basil, tomatoes, drizzle balsamic vinegar, salt, wooden skewers

Taken from www.foodnetwork.com/recipes/jamie-oliver/polenta-fingers-and-blood-red-tomato-sauce-recipe.html (may not work)