Crispy-Crowned Guacamole Fish Fillets
Crispy-Crowned Guacamole Fish Fillets is a Mexican main course. Watching your figure? This gluten free,
Crisp parmesan olive sundried tomato polenta bites
Ingredients
- 600ml vegetable stock
- 150g quick-cook polenta
- 90g mixed olives in oil, roughly chopped
- 90g sundried tomatoes in oil, roughly chopped
- 30ml oil, from the tomatoes or olives
- 40g parmesan or vegetarian alternative, grated
Instructions
Crisp parmesan, olive & sundried tomato polenta bites serves 6 original recipe by BBC Good Food.
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