Mediterranean Polenta Fingers are a good option if you have guests coming for a Christmas get together and these are gluten free! Good for school lunches too!
Method
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Bring water and stock to the boil in a large saucepan.
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Gradually pour in polenta while stirring.
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Reduce heat and simmer for about 10 minutes or until polenta thickens.
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Stir in zucchini, olives, parmesan and vegetable mix.
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Spread polenta into a lined square baking tray.
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Cover and refrigerate for about 1 hour or until polenta is firm.
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Lift polenta out of tray using baking paper and cut in half then cut each half into six slices.
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Heat oil in a frying pan and cook polenta on all sides until browned.
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Can be served hot or cold.
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Not suitable for freezing
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Store in an airtight container in the fridge for up to 3 days
