Baked Polenta with Sundried Tomatoes

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Ingredients:


baked-polenta-with-tomatoes-b
  • 4 ½ cups filtered water or vegetable broth
  • 1 ½ cups coarse polenta
  • 1 teaspoon salt or to taste (if you use vegetable broth it may already contain salt)
  • 2 tablespoons olive oil
  • 2 teaspoons mixed herbs (e.g. oregano, thyme, basil & sage)
  • ½ cup sundried tomatoes
  • Fresh pepper to taste


Method


  1. Preheat oven to 160°C.
  2. Bring the water/vegetable broth and salt to the boil. Then slowly whisk in the polenta.
  3. Reduce heat to simmer, stirring continually, until the polenta has thickened and starts to pull away from the sides.
  4. Stir in dried herbs, half the olive oil and the fresh pepper.
  5. Pour into a shallow baking dish (4-5cm deep) and smooth out flat. Arrange the sundried tomatoes on the polenta and push in slighty to set them into the polenta.
  6. Brush the top with olive oil and bake for 20 mins or until golden.
  7. Leave to cool for 10 minutes, then cut into squares and serve.
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