Sundried Tomato And Olive Polenta Ancient Renaissance Food

SMOKY CREAMY POLENTA WITH SUN-DRIED TOMATOES

Steps:

• In a heavy bottom pot melt butter. Add onions season with the salt and cook for 3 minutes.
• Add pepper flakes if using, sun-dried tomatoes, garlic and cook until the aroma of the garlic is released, about 1 minute.
• Add Broth bring to a boil. Add chipotle sauce.
• Whisk in corn meal adding in a thin stream so not to clump stirring all the while. When all the corn meal is added lower the flame to medium.
• Stir with a wooden spoon till it comes from the sides of the pot. About 30 minutes. Add the brie and stir till melted and blended inches Or just mix so to leave some of the cheese still present!
• Ahh, the goodness of cheese! Watch this polenta change from just polenta to yummy, creamy, comforting polenta!

SUNDRIED TOMATO AND OLIVE POLENTA - ANCIENT RENAISSANCE RECIPE

Steps:

• boil the vegetable broth; once boiling, stir in the polenta - let it simmer on low heat while stirring frequently for 15 minutes.
• Remove from the heating element; stir in the crumbled feta, shredded parmesan, chopped sundried tomatoes, chopped up basil, and sliced olives.
• once stirred in evenly, put the mixture in a GREASED cake pan (or any circular or square shaped container of similar diameter) and spread/press down evenly.
• let the mixture firm up in the refrigerator for a minimum of 2 hours.
• once firm, cut the firm polenta mixtures into slices (approximately 16); coat in flour, shaking off excess.
• fry the floured polenta in olive oil until nicely browned; then drain on paper towel.

OLIVE AND SUN-DRIED TOMATO VEGETABLES

Steps:

• In a medium bowl, whisk together 1/3 cup olive oil, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste.
• In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat. Add the shallots and cook until translucent and tender, about 2 to 3 minutes. Add the zucchini, yellow squash, red bell pepper, and 1/2 teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender. Add the warm vegetables to the oil mixture and toss until coated.
• Transfer the vegetables to a serving bowl. Serve immediately.

CHEESY SUN-DRIED TOMATO AND OLIVE POLENTA WEDGES

Steps:

• Lightly grease a round sandwich (sponge)cake pan.
• Using a large saucepan, bring the stock to a boil. Add the polenta and reduce to a simmer. Stir constantly for about 10-15 minutes, or until the polenta is very thick.
• Remove from the heat and stir in the cheeses, basil, olives and tomatoes.
• Press the polenta mixture firmly into the prepared tin. Smooth over the top. Cool to room temperature and then refrigerate until firm. this will be at least 2 hours.(This stage can be done a day ahead).
• Cut polenta into 16 wedges. Dust the wedges in flour (use either regular or gluten-free/rice flour)and shallow fry in a large frying pan, until browned and crisp on both sides. Drain on absorbent paper (or use a wire rack) before serving.
• Variation- use a larger tin - that will produce a flatter polenta cake. Cut into squares or wedges. Spray with a cooking oil spray and grill, BBQ or use a health grill.
• Should have 8 serves.

SUNDRIED TOMATO AND ARTICHOKE HASH WITH PESTO AOLI #SP5

Steps:

• Mise en place:.
• Open the can of artichokes and drain, reserving the brine in a small bowl. Squeeze the artichokes to remove any excess moisture. Quarter the artichokes and set aside. Open the jar of sun-dried tomatoes and drain oil into separate bowl. Cut the tomatoes into strips and set aside. Spread potatoes out onto a baking sheet and pat them dry with a paper towel (this will ensure that they will get nice and crispy).
• Directions:.
• 1) Heat reserved sun-dried tomato oil in a large nonstick skillet over medium heat.
• 2) Add Diced Potatoes with Onions and sautee in oil until crispy, about 15-20 minutes.
• 3) While the potatoes are cooking, make the aoili. Measure out mayonnaise and pesto. Mix together with 1 tablespoon of reserved artichoke brine until smooth. The aoili should be the consistency of a creamy salad dressing. You can add more of the reserved brine to thin out the aoili to desired consistency.
• 4) When the potatoes are crispy on the outside and fluffy on the inside, add the sliced sun-dried tomatoes and quartered artichoke hearts. Sautee for 1 or 2 more minutes until heated through.
• To serve:.
• Divide the artichoke hash into 4-6 individual portions and drizzle a small amount of the aoili over each portion. Serve immediately. If serving family style, leave aoili on the side with a serving spoon.

SUN-DRIED TOMATO TAPENADE ON POLENTA TRIANGLES

Steps:

• For Tapenade:
• Combine all ingredients in processor. Using on/of turns, process until finely chopped. Transfer to small bowl. Season with salt and pepper.
• For Polenta:
• Combine whipping cream, water and salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and stir until polenta is thick, about 10 minutes. Mix in hot sauce. Season with pepper. Pour into 8-inch square glass baking dish. Chill until cold, about 1 hour. (Tapenade and polenta can be made 1 day ahead. Cover separately and chill.)
• Cut polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Working in batches, add polenta triangles and sauté until golden, adding remaining 2 tablespoons oil as necessary, about 2 minutes per side for each batch. Transfer polenta to paper towels; drain.
• Divide tapenade among triangles. Arrange on platter. Garnish with parsley. Serve at room temperature.

SUNDRIED TOMATO TAPENADE

Steps:

• Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
• Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

SUN-DRIED TOMATO, FETA AND OLIVE QUICHE

Steps:

• Preheat oven to 200°C and grease a 23cm diametre flan pan. Use pastry to line the base and sides of the pan.
• Blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base. Bake for 10 minutes then remove from oven and discard paper and rice. Reduce oven temperature to 180°C.
• Spread sundried tomatoes, feta, basil, olives, feta and grated cheese evenly over the base of the pastry case.
• Combine eggs, cream, and salt and pepper in a jug and whisk with a fork to combine. Pour over tomato mixture in the pastry case.
• Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.