Best Sundried Tomato And Olive Polenta Ancient Renaissance Recipes
SUNDRIED TOMATO AND OLIVE POLENTA - ANCIENT RENAISSANCE RECIPE
Great simple Italian recipe; takes no time to whip up, and is guaranteed to please everybody in your family. It's a nice recipe that was passed down from generation to generation; It's a cheap peasant meal that was found in the original untranslated transcript of an old Petrarch poem. Try making it once, and you will see why this recipe has stood the test of time.
Provided by Mivashel
Categories One Dish Meal
Time 30m
Yield 16 slices, 6-16 serving(s)
Number Of Ingredients 9
Steps:
- 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.
CHEESY SUN-DRIED TOMATO AND OLIVE POLENTA WEDGES
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
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.
SMOKY CREAMY POLENTA WITH SUN-DRIED TOMATOES
I came up with this to make for my Veal Osso Bucco recipe # 54107. This is so creamy smooth real comfort food! It's got a slight warming kick from the chipotle sauce. Polenta was known as a meal for the poor. Corn was introduced to the south of what is now Canton Ticino (the Italian part of Switzerland) in the beginning of the 17th century, which led to a change in the monotonous cuisine. But it took another 200 years before polenta became the staple dish of the area.
Provided by Rita1652
Categories Grains
Time 41m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy bottom pot melt butter. Add onions season with the salt and cook for 3 minutes.
- Add pepper flakes if using, sun-dried tomatoes, garlic and cook until the aroma of the garlic is released, about 1 minute.
- Add Broth bring to a boil. Add chipotle sauce.
- Whisk in corn meal adding in a thin stream so not to clump stirring all the while. When all the corn meal is added lower the flame to medium.
- Stir with a wooden spoon till it comes from the sides of the pot. About 30 minutes. Add the brie and stir till melted and blended inches Or just mix so to leave some of the cheese still present!
- Ahh, the goodness of cheese! Watch this polenta change from just polenta to yummy, creamy, comforting polenta!
Nutrition Facts : Calories 218, Fat 10.5, SaturatedFat 5.8, Cholesterol 28.8, Sodium 1052.5, Carbohydrate 20.1, Fiber 2.2, Sugar 2.7, Protein 11.3
SUN-DRIED TOMATO TAPENADE ON POLENTA TRIANGLES
Categories Food Processor Olive Tomato Vegetarian Cornmeal Bon Appétit
Yield Makes 24
Number Of Ingredients 16
Steps:
- For Tapenade:
- Combine all ingredients in processor. Using on/of turns, process until finely chopped. Transfer to small bowl. Season with salt and pepper.
- For Polenta:
- Combine whipping cream, water and salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and stir until polenta is thick, about 10 minutes. Mix in hot sauce. Season with pepper. Pour into 8-inch square glass baking dish. Chill until cold, about 1 hour. (Tapenade and polenta can be made 1 day ahead. Cover separately and chill.)
- Cut polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Working in batches, add polenta triangles and sauté until golden, adding remaining 2 tablespoons oil as necessary, about 2 minutes per side for each batch. Transfer polenta to paper towels; drain.
- Divide tapenade among triangles. Arrange on platter. Garnish with parsley. Serve at room temperature.
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