Sauteed Polenta Deluxe Recipe

From Dorothy McNett's Recipe Book.

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Sauteed Polenta Deluxe

From Dorothy McNett's Recipe Book at

4 cups vegetable broth
1 cup instant polenta or cornmeal
1 cup feta cheese, crumbled
2/3 cup grated Parmigiano-Reggiano cheese
1/2 cup fresh basil leaves, snipped or chopped
1/3 cup sliced black olives
2/3 cup sun dried tomatoes in oil, drained and chopped

1/3 cup extra virgin olive oil

Butter 8 inch round cake pan. Bring chicken stock to boil, add polenta and simmer for 3 minutes, stirring. Remove from heat and stir in cheese, basil, olives and tomatoes. Press mixture firmly into pan and refrigerate until firm. Dump polenta onto cutting board and with sharp knive cut polenta into 16 wedges. Sprinkle tops and bottoms of wedges with flour and shake off excess. Heat saute pan with olive oil, and saute polenta wedges untill browned and crisp, turning over once.

Recipe created 2003-02-03.

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