CRISPY SUNDRIED TOMATO POLENTA
Yield 8
Number Of Ingredients 3
Steps:
- Cook 120 g of instant polenta according to the package directions. Remove the saucepan from the heat, add the tomatoes and the basil, salt and pepper, and stir with a wooden spoon. Spread the mixture in a lightly oiled square ovenproof dish Put the dish in the fridge for about 20 minutes, so the polenta hardens a little. Use a knife or a spatula to cut the polenta in squares, and put the dish under the grill for a few minutes, until the surface is golden and slightly crispy.
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