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

Steps

Lightly grease a round sandwich 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.

Cut polenta into 16 wedges.

Dust the wedges in flour and shallow fry in a large frying pan , until browned and crisp on both sides.

Drain on absorbent paper 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.

Ingredients

vegetable stock, polenta, feta cheese, parmesan cheese, fresh basil, black olives, sun-dried tomato, plain flour, vegetable oil