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I’ve never cooked polenta before, but recently I found myself browsing recipes for it and wondering more and more why I hadn’t yet given it a shot. I especially loved the idea of the solidified form with a still creamy interior. Despite being my first attempt, I found it quite easy to throw together (though I’ve heard it can be made even easier by cooking it in the oven – which is probably what I’ll try next time). I’ve been really into sun-dried tomatoes lately so I tossed some in. Not only do they look gorgeous studded through the polenta, but they add great bits of texture and concentrated flavor. I also, on a whim, added a little dried mint – just enough to add a subtle unusual twist (that you wouldn’t even necessarily guess was mint) without being overpowering. The result is polenta that works great as a snack on its own and can also be served with various stews, topped with a fried egg and grated parmesan, or cut into smaller pieces and used on top of a salad.<\/span><\/p>\n <\/p>\n <\/p>\n Sun-dried Tomato Polenta<\/span><\/strong> Ingredients:<\/p>\n *Because I love garlic, I used a few more cloves, dry-roasting them unpeeled first in a pan (as described in my roasted pepper hummus<\/a> recipe) to mellow the flavor. Method: <\/span><\/div>\n<\/div>
\nYield: 6 – 8 servings<\/span><\/p>\n\n
\n**If using dry ones, rehydrate in boiling water for 30 minutes or in olive oil overnight.<\/p>\n
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