Sundried Tomato and Olive Polenta - Ancient Renaissance Recipe

Recipe by Mivashel
READY IN: 30mins
SERVES: 6-16
YIELD: 16 slices
UNITS: US

INGREDIENTS

Nutrition
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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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