Name
Email
Subject
Message
 
close
 
home
about
portfolio
starters
mains
soups, salads, sandwiches
drinks
sides
extras
recipes
clients
testimonials
multimedia
contact
Patty Mastracco
Food Stylist, Recipes, Media Tours,
Product Spokesperson

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.

Toppings:
Basil or sun-dried tomato pesto
Olive tapenade
Balsamic and olive oil marinated tomatoes
Sun-Dried Tomato Lamb Ragu (recipe @idofood.com)



 
   Recipe Rating  Be first to rate it!

© 2020 Patty Mastracco Food, Inc.
Print

Other Recipes

Leave A Comment About This Recipe For Herbed Sun-Dried Tomato Polenta

Today's Date - We need to make sure you're not a robot :)

Comments