Sundried Tomato and Olive Polenta - Ancient Renaissance Recipe
- Reviews 1
Ready In: 30 mins
Serves: 6-16
Yields: 16 slices
Ingredients
- 1 cup instant polenta
- 4 cups vegetable broth
- 1 cup crumbled feta
- 2⁄3 cup freshly shredded parmesan cheese
- 2⁄3 cup chopped sun-dried tomato
- 1⁄3 cup sliced kalamata olive
- 1⁄2 cup sliced fresh basil
- 1⁄4 cup olive oil
- 1⁄2 cup flour
Directions
- boil the vegetable broth; once boiling, stir in the polenta - let it simmer on low heat while stirring frequently for 15 minutes.
- Remove from the heating element; stir in the crumbled feta, shredded parmesan, chopped sundried tomatoes, chopped up basil, and sliced olives.
- once stirred in evenly, put the mixture in a GREASED cake pan (or any circular or square shaped container of similar diameter) and spread/press down evenly.
- let the mixture firm up in the refrigerator for a minimum of 2 hours.
- once firm, cut the firm polenta mixtures into slices (approximately 16); coat in flour, shaking off excess.
- fry the floured polenta in olive oil until nicely browned; then drain on paper towel.
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