Herbed Sun-Dried Tomato Polenta
Prep time: 15 minutes
Cook time: about 15 minutes
Chill time: at least 1 hour
4 cups Blue Diamond Original Unsweetened Almond Breeze
4 cups vegetable broth
3 tablespoons butter or buttery spread
4 cloves garlic, minced
2 cups polenta
1/3 cup minced sun-dried tomatoes (preferably smoked)
3/4 teaspoon sea salt
1/2 cup shredded Parmesan cheese
2 tablespoons minced fresh basil (or 2 teaspoons dried)
2 tablespoons snipped fresh chives
To prepare polenta, lightly oil a foil-lined baking sheet. Melt spread in a medium saucepan over medium heat. Stir in garlic, then add Almond Breeze and broth and bring to a simmer. Add polenta and cook, stirring frequently, until mixture is thickening and bubbly. Reduce heat to low and and cook for 5 minutes more or until mixture is very thick, stirring constantly. Season with salt and pepper.
Spread about 3/4-inch thick on prepared baking sheet. Let cool slightly, then cover with plastic wrap and chill until firm. Cut into 1 1/2-inch squares and top with desired topping. May be prepared several days ahead.
Basil or sun-dried tomato pesto
Balsamic and olive oil marinated tomatoes
Sun-Dried Tomato Lamb Ragu (recipe @idofood.com)
© 2020 Patty Mastracco Food, Inc.