Cheesy Sun-Dried Tomato and Olive Polenta Wedges |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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 Ingredients:
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 |
1/2 cup fresh basil, chopped roughly |
1/3 cup seeded black olives, chopped |
2/3 cup drained sun-dried tomato, chopped finely |
plain flour or finely ground rice flour |
vegetable oil, for shallow-frying or cooking spray, for grilling |
Directions:
1. Lightly grease a round sandwich (sponge)cake pan.
2. 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.
3. Remove from the heat and stir in the cheeses, basil, olives and tomatoes.
4. 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).
5. 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.
6. 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.
7. Should have 8 serves.
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