Sundried Tomato Polenta

Name: Sundried Tomato Polenta
Ingredients: 1 cup polenta (dry); 1 cup milk (fat free); 1 cup water; 2 tablespoons garlic (minced); 4 tablespoons onion (minced); 1/2 ounce rosemary (picked & chopped); 1/2 teaspoon black peppercorns (ground); 1/3 teaspoon kosher salt; 3 ounces sundried tomato, low sodium (chopped)

Written by Pritikin Chefs

0.6 min read

Sundried Tomato Polenta

Course: Appetizer, Entertaining, Lunch, Snack, Vegetarian

Cuisine: American, International, Vegetarian

Yield: people

Materials

1 cup polenta (dry)
1 cup milk (fat free)
1 cup water
2 tablespoons garlic minced
4 tablespoons onion minced
1/2 ounce rosemary picked & chopped
1/2 teaspoon black peppercorns ground
1/3 teaspoon kosher salt
3 ounces sundried tomato, low sodium chopped

Instructions

Bring water, garlic, onion, salt, pepper & milk to a boil.
Slowly whisk in sundried tomatoes, rosemary and polenta.
Cook for 20 minutes over low heat.
Stirring frequently.
Pour onto a 2 in baking pan, and let cool.
When cold & set cut into slices.
Bake in a 350-degree oven for 8 minutes to heat for service.

recipe