Instructions

• Grease and line a 18cm x 28cm pan.
• Bring stock to boil in a large saucepan. Sprinkle in polenta, stir with a wooden spoon.
• Whisk ingredients for dressing in a small jug.
• Cook, over a medium heat, stirring, about 5-10 minutes or until polenta pulls away from the sides of the pan.
• Remove from heat. Stir in cheese,
  S&W Whole Egg Mayonnaise and basil.
• Spoon polenta into prepared pan. Spread with a spatula to ensure an even thickness (alternatively, use a damp hand to pat the mixture down).
• Refrigerate about 1 hour or until firm.
• Turn polenta out on to a chopping board. Cut into 16.
• Place polenta on an oiled oven tray lined with baking paper. Spray with oil.
• Cook in a very hot oven (240°C) for about 10 minutes or until crisp and golden
• Serve warm with salsa.

Tips

• You can prepare the un-baked polenta up to refrigeration, two days in advance. Then simply cut into pieces and bake.
• You can vary the size of your polenta pieces, depending on whether you would like to serve them as canapés, a starter or as picnic food.
• The polenta fingers can be cooked on the flat plate of the BBQ, and make a great meat alternative for the vegetarians.
• Try adding other herbs instead of basil, such as chopped chives or oregano.