Crisp Sun Dried Tomato and Parmesan Polenta Triangles

13 Aug

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I have always been curious about polenta and for the longest time I barely even knew what it was, but I decided it was time to expand my food palate. I always thought the look of grilled polenta looked much more appetizing then the soft version so I went searching for a tasty recipe and found this gem. It is flavored lightly with sun dried tomato and parmesan which brings it up to a whole new level and pairs beautifully with a simple ratatouille. This is a handy dish because is better if made the night before and quick grilled before serving. You could mix all sorts of flavors through this  or even make a sweet version.

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Crisp Sun Dried Tomato and Parmesan Polenta Triangles (Serves 4)

2 cups chicken stock

1 cup polenta/cornmeal

3 sun dried tomatoes, roughly chopped

1/4 cup grated parmesan

2-3 garlic cloves, minced

1/2tsp dried basil

1/2tsp dried oregano

1tbsp olive oil

  • Bring  the stock to the boil in a small pot.
  • Take it off the heat and add the polenta, sun dried tomatoes, parmesan, garlic and herbs and mix to combine.
  • Leave until the polenta becomes fluffy and all the stock is absorbed.
  • Grease a round/square baking tin or dish and add the polenta, spreading it out in an even layer.
  • Chill in the fridge overnight or at least 3-4hrs.
  • Cut into slices and heat the oil in a large griddle pan. Add the polenta slices and grill for 2-3mins on each side until crisp and lightly golden.

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2 Responses to “Crisp Sun Dried Tomato and Parmesan Polenta Triangles”

  1. Ani D August 13, 2013 at 5:59 pm #

    I love polenta as a base for roasted veggies and stews – looks fantastic! Great idea adding sun dried tomatoes.

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