Sundried Tomato And Olive Polenta Ancient Renaissance Food

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.

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!