Sundried Tomato And Olive Polenta - Ancient Renaissance Recipe

1. 1

   boil the vegetable broth; once boiling, stir in the polenta - let it simmer on low heat while stirring frequently for 15 minutes.

2. 2

   Remove from the heating element; stir in the crumbled feta, shredded parmesan, chopped sundried tomatoes, chopped up basil, and sliced olives.

3. 3

   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.

4. 4

   let the mixture firm up in the refrigerator for a minimum of 2 hours.

5. 5

   once firm, cut the firm polenta mixtures into slices (approximately 16); coat in flour, shaking off excess.

6. 6

   fry the floured polenta in olive oil until nicely browned; then drain on paper towel.

* Per serving · 4 servings · Values may vary.

No additional tips available.