CHEESY SUN-DRIED TOMATO AND OLIVE POLENTA WEDGES
Serve as a side or with a light salad. This recipe will be gluten-free if you use a gluten-free stock. As a variation -This can also be made in a 24cm square tin and then lightly sprayed with cooking oil. Cut into squares and warm either using a BBQ, frypan or using a health grill to brown. Please note that cooking time does not include chill time
Provided by Jubes
Categories Australian
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease a round sandwich (sponge)cake pan.
- Using a large saucepan, bring the stock to a boil. Add the polenta and reduce to a simmer. Stir constantly for about 10-15 minutes, or until the polenta is very thick.
- Remove from the heat and stir in the cheeses, basil, olives and tomatoes.
- Press the polenta mixture firmly into the prepared tin. Smooth over the top. Cool to room temperature and then refrigerate until firm. this will be at least 2 hours.(This stage can be done a day ahead).
- Cut polenta into 16 wedges. Dust the wedges in flour (use either regular or gluten-free/rice flour)and shallow fry in a large frying pan, until browned and crisp on both sides. Drain on absorbent paper (or use a wire rack) before serving.
- Variation- use a larger tin - that will produce a flatter polenta cake. Cut into squares or wedges. Spray with a cooking oil spray and grill, BBQ or use a health grill.
- Should have 8 serves.
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Jacob-303
[email protected]I've never made polenta before, but this recipe was easy to follow and turned out great.
Gurnoor Bhullar
[email protected]This dish is perfect for a quick and easy weeknight meal.
Tresha Miller
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Ms fatima Akter
[email protected]I love the combination of flavors in this dish.
Rahan Sajid
[email protected]This dish is easy to make and it's always a crowd-pleaser.
Leon Barnes
[email protected]I've made this recipe several times and it's always a hit.
Ameer Abbass
[email protected]This dish is a great way to use up leftover polenta.
Lucho Kranium
[email protected]I'm not a big fan of olives, but I still liked this dish.
Kristen Silvers
[email protected]This dish is a bit too cheesy for my taste, but I still enjoyed it.
I'mLexi 2legit
[email protected]I didn't have any sun-dried tomatoes, so I used fresh tomatoes instead. It still turned out great.
Fikiswa M
[email protected]The polenta was a bit too dry for my taste, but the flavors were still good.
xer braden
[email protected]I've never made polenta before, but this recipe was easy to follow and turned out great.
Bob Leland
[email protected]This dish is perfect for a quick and easy weeknight meal.
Rosalie Janes
[email protected]I made this dish for a potluck and it was a huge hit. Everyone raved about how delicious it was.
Aurora Sosa Xique
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Narayan Majumder
[email protected]I love the combination of flavors in this dish. The sun-dried tomatoes and olives add a nice tangy flavor to the cheesy polenta.
HASEEB REHMAN
[email protected]This dish is so easy to make and it's always a crowd-pleaser.
Jeanie Rathgeber
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover polenta.
Crystal Alex McGadney House
[email protected]This dish was a hit at my dinner party! Everyone loved the cheesy, sun-dried tomato, and olive flavors. The polenta was cooked perfectly and had a great texture.