Baked cheesy polenta fingers
Serves: 18 fingers
  • 2½ cups water
  • ½ cup milk of your choice
  • 20g butter
  • 1 cup instant polenta
  • 250g diced leftover roasted veges, such as sweet potato, pumpkin, red onion, zucchini
  • 1 cup thawed frozen peas
  • 1 cup grated cheddar cheese
  • Olive oil spray
  1. Grease and line a 20cm x 30cm (base measurement) slice tin with baking paper. Heat the water, milk and butter in a large saucepan over medium heat. Bring to a simmer.
  2. Gradually whisk in the polenta. Cook, stirring, for 2-3 minutes, until thick.
  3. Remove from the heat and stir through the veges, peas and cheese. Spread into prepared tin. Refrigerate for 1 hour, until set. Preheat oven to 220°C (fan-forced).
  4. Turn the polenta onto a board. Cut into fingers. Place on trays lined with baking paper. Spray with olive oil. Bake for 20 minutes, turning once, until golden.
- This polenta recipe is a great base for you to add your own flavours. Try chopped ham or cooked bacon, herbs or chilli, different veges like corn or chargrilled capsicum, swap some of the cheese for feta or parmesan.
Recipe by emerald + ella blog at