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Polenta History
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Serves 4


1 cup Sostanza Polenta
4 cups water
1 tspn salt
1 small red onion, diced
8-10 sun dried tomatoes, sliced
½ cup black olives pitted & sliced
2 cloves garlic, chopped
2 tbsp basil chopped


Place water in large saucepan and bring to boil. Add salt. Stir in Sostanza Polenta and continue to stir for 10 minutes or until Polenta is thick. Leave on low heat for 15-20 minutes stirring occasionally. Heat oil in fry pan, add and sauté onion and garlic. Onion should be transparent, not brown. Remove pan from heat and cool slightly. Add sun dried tomatoes, olives and basil. Mix well and add to Polenta mixture. Transfer Polenta mixture into a flat tin, refrigerate until firm. To serve, grill the Polenta until golden, slice as required and serve immediately.

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