Blue Cheese Dipping Sauce, Polenta Fries
Tips
Serve on a bed of quinoa and watercress, tossed in extra Knorr Italian Vinaigrette Salad Dressing and scattered with toasted walnuts. If there are leftovers they make a great packed lunch for work.
Whip up this quick and easy snack platter for your next rugby night or wine with your girlfriends.
Feeds
6Person
Preparation time
45Min.
easy
Ingredients
- For the Polenta Fries
- 500 ml milk
- 2 x Knorr Vegetable Stock Pots
- 250 ml (1 cup) quick-cooking polenta
- 45 ml (3 Tbsp) butter or margarine
- 60 ml (4 Tbsp) Knorr Blue Cheese Salad Dressing
- 5 ml (1 tsp dried Robertsons Origanum
- 1 ml or pinch of pepper to taste
- 45 ml (3 Tbsp) olive oil
- For the Sticky Chipolatas
- 500 g chipolata sausages
- 125 ml (½ cup) Knorr Honey and Mustard Salad Dressing
- 30 ml (2 Tbsp) soy sauce
- For the Blue Cheese Sauce
- 125 ml (½ cup) Knorr Blue Cheese Salad Dressing
- 125 ml (½ cup) sour cream (or double cream plain yoghurt)
- 1 ml or pinch of pepper to taste
Preparation method
Nutrition
- Vegetarian
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