Cheesy Sun-Dried Tomato and Olive Polenta Wedges

Recipe by Jubes
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    liter vegetable stock (I use Massell brand that is gluten-free and vegan)
  • 1
    cup polenta (not the instant polenta)
  • 1
    cup crumbled feta cheese
  • 1
    cup coarsely grated parmesan cheese
  • 12
    cup fresh basil, chopped roughly
  • 13
    cup seeded black olives, chopped
  • 23
    cup drained sun-dried tomato, chopped finely
  • plain flour or finely ground rice flour
  • vegetable oil, for shallow-frying or cooking spray, for grilling
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DIRECTIONS

  • 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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