Cheesy Sun-Dried Tomato And Olive Polenta Wedges – a delicious recipe with vegetable stock, polenta, feta cheese, parmesan cheese, fresh basil, seeded black olives. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Lightly grease a round sandwich (sponge)cake pan.
2
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.
3
Remove from the heat and stir in the cheeses, basil, olives and tomatoes.
4
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).
5
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.
6
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.
7
Should have 8 serves.
250
kcal
Calories
17
g
Fat
6
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 liter vegetable stock (I use Massell brand that is gluten-free and vegan), 1 cup polenta (not the instant polenta), 1 cup crumbled feta cheese, 1 cup coarsely grated parmesan cheese, and more.
Yes, Cheesy Sun-Dried Tomato And Olive Polenta Wedges falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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