CHEESY SUN-DRIED TOMATO AND OLIVE POLENTA WEDGES

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Cheesy Sun-Dried Tomato and Olive Polenta Wedges image

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

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

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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