Crispy blue cheese and thyme polenta fingers

Tasteful Crispy blue cheese and thyme polenta fingers Recipe

We think wonderful meals shouldn’t end with the weekend. Perfect for rounding out your mains, this savvy side dish can be prepped a little in advance to make life easier on busy weeknights when you’re short on time and ideas. (See notes for more).
Crispy blue cheese and thyme polenta fingers
Prep Time : 2:30 | Cook Time : 0:15 | Total Time : 2:45 | Serving : 4 person.


  • 1 cup Massel vegetable liquid stock

  • 1/2 cup pure cream

  • 50g blue cheese

  • 3/4 cup instant polenta

  • 2 teaspoons chopped fresh thyme

  • 1 cup plain flour

  • 2 eggs, lightly beaten

  • 3 cups panko breadcrumbs

  • Vegetable oil, for shallow-frying

  • Extra fresh thyme leaves, to serve


  • Step 1

    Grease a 3cm-deep, 18cm x 28cm slice pan. Line base and sides with baking paper.

  • Step 2

    Place stock, cream and cheese in a medium saucepan over medium heat. Bring to the boil. Reduce heat to low. Gradually whisk in polenta. Whisk for 3 to 5 minutes or until thickened. Stir in thyme.

  • Step 3

    Working quickly, pour hot polenta mixture into prepared pan. Level top. Refrigerate for 2 hours or until firm.

  • Step 4

    Cut polenta into 18 fingers. Place flour, egg and breadcrumbs in separate shallow dishes. Coat polenta fingers in flour, shaking off excess. Dip in egg. Coat in breadcrumbs. Transfer to a large baking tray lined with baking paper. Cover with plastic wrap. Refrigerate for 20 minutes or until firm.

  • Step 5

    Heat oil in a deep, heavy-based frying pan over medium-high heat. Cook, in batches, for 2 to 3 minutes each side or until golden and crisp. Transfer to a plate lined with paper towel to drain. Season with salt and pepper. Serve with extra thyme leaves.

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