Gold Fingers

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Gold Fingers
Gold Fingers
4 cups chicken broth
1/4 cup butter
1 cup polenta
2 cloves garlic minced
1 cup shredded Italian blend cheese
2/3 cup roasted red bell pepper chopped
1/2 cup shredded Parmesan cheese
1/4 cup green onion (green tops only) sliced
1/2 tbsp. fresh sage minced
Salt and pepper to taste
Recipe may be doubled.
Prep: 15 minutes Cook: 15 minutes Makes: 24 strips
Chill: 1 hour
1. Spray a 13x9-inch baking pan with nonstick cooking spray; set aside. In a medium saucepan, bring broth and butter to a boil. Add polenta; cook and stir over low heat for 10 minutes.
2. Add remaining ingredients and cook for 5 minutes more. Pour into prepared pan and let cool to room temperature or chill overnight. Cut into 1x2-inch strips and transfer to a decorative platter. Serve at room temperature or if desired, cook in a large skillet for 1 minute on each side or brush lightly with olive oil and grill for several minutes on each side.
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