Family friendly Main Italian

Rosemary and semi-dried tomato polenta

Name: Rosemary and semi-dried tomato polenta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: /italian
Ingredients: 3 cups (750ml) gluten-free vegetable stock; 150g instant polenta; 2 tablespoons grated parmesan; 2 tablespoons rosemary leaves, chopped, plus extra leaves to serve; 2 tablespoons thyme leaves, chopped; 280g jar semi-dried tomatoes in oil, drained, oil reserved

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15m

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by Jill Dupleix

Food writer

Oct 03, 2015

Make the polenta ahead of time, then top with semi-dried tomatoes and a drizzle of tomato oil to make this easy snack.

3 cups (750ml) gluten-free vegetable stock
150g instant polenta
2 tablespoons grated parmesan
2 tablespoons rosemary leaves, chopped, plus extra leaves to serve
2 tablespoons thyme leaves, chopped
280g jar semi-dried tomatoes in oil, drained, oil reserved

Method

1.

Place stock in a pan and bring to the boil over medium heat. Add polenta in a slow, steady stream, whisking constantly, then reduce heat to low and cook, stirring for 5 minutes or until thickened. Stir in cheese, herbs and 1/2 teaspoon salt, then pour into a shallow, baking paper-lined baking dish. Push semi-dried tomatoes into the top and chill for at least 2 hours or until firm.
2.

Preheat oven to 180°C. Warm polenta in the oven for 6-8 minutes, then cut into fingers.
3.

Scatter polenta with extra rosemary and drizzle with 1 tablespoon semi-dried tomato oil to serve.