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.
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Moth Hadley
[email protected]I've never made polenta before, but this recipe was easy to follow and turned out great. The sun-dried tomatoes and olives add a nice salty and tangy flavor.
Ma tsaw Kasha
[email protected]This dish is a great way to use up leftover sun-dried tomatoes and olives. It's also a healthy and delicious meal that can be served for breakfast, lunch, or dinner.
Faisal Peshoo
[email protected]I'm not a big fan of polenta, but this recipe converted me. It's so flavorful and moist.
Shelly Aragon
[email protected]This dish is a great way to get your kids to eat vegetables. My kids love the sun-dried tomatoes and olives.
Md Forid Hosen
[email protected]I've never made polenta before, but this recipe was easy to follow and turned out great. The sun-dried tomatoes and olives add a nice salty and tangy flavor.
Melanin Queen
[email protected]This dish is a great way to use up leftover sun-dried tomatoes and olives. It's also a healthy and delicious meal that can be served for breakfast, lunch, or dinner.
Ogunneye Segun
[email protected]I'm not a big fan of polenta, but this recipe converted me. It's so flavorful and moist.
Cmba Makanaka
[email protected]I've made this recipe several times and it's always a success. It's a great dish to serve for company.
Christopher Staneff
[email protected]This dish is a great way to get your kids to eat vegetables. My kids love the sun-dried tomatoes and olives.
Vincent Paul
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved the unique flavor and texture.
Katumba andrew
[email protected]This is a hearty and satisfying dish that is perfect for a cold winter day.
Glenn
[email protected]I served this polenta with a side of sautéed mushrooms and a dollop of sour cream. It was delicious!
Rizwan Rizwan tiktoker
[email protected]This dish is a great make-ahead meal. I often make it on the weekend and then reheat it during the week for a quick and easy meal.
Mustafai TV
[email protected]I used fresh basil from my garden in this recipe, which really brightened up the flavor.
Roland Terziu
[email protected]I added some chopped bell pepper and zucchini to this recipe, which gave it a nice pop of color and flavor.
Saleem Gujjar
[email protected]This dish is a great way to use up leftover sun-dried tomatoes and olives. It's also a healthy and delicious meal that can be served for breakfast, lunch, or dinner.
Talha Shahzad
[email protected]I've never made polenta before, but this recipe was easy to follow and turned out great. The sun-dried tomatoes and olives add a nice salty and tangy flavor.
Dark Gaming Sabbir
[email protected]This is an amazing Sundried Tomato and Olive Polenta! I made it for my family last weekend and everyone loved it. The flavors are so well balanced and the texture is perfect.