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Sundried Tomato and Olive Polenta

Sundried Tomato and Olive Polenta prepared dish

This sundried tomato and olive polenta is a delightful dish that combines the rich flavors of sundried tomatoes and olives with creamy polenta. Perfect as a side dish or a vegetarian main course, it offers a unique taste of italian-inspired cuisine. Serve it warm, garnished with fresh herbs for an elegant touch!

This recipe is italian style, lunch, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include water, salt, fresh basil, black pepper.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 4 cups water
  • 1 tsp salt
  • 0.25 cup fresh basil (chopped)
  • 0.5 tsp black pepper
  • 2 cloves garlic (minced)
  • 0.5 cup black olives (sliced)
  • 2 tbsp olive oil
  • 0.5 cup parmesan cheese (grated)
  • 1 cup polenta (uncooked)
  • 1 cup sundried tomatoes (chopped)

Instructions

  1. In a large pot, bring the water to a boil and add the salt.
  2. Gradually whisk in the polenta, stirring continuously to prevent lumps.
  3. Reduce the heat to low and cook the polenta, stirring frequently, for about 25 minutes until thickened.
  4. In a separate pan, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
  5. Add the chopped sundried tomatoes and sliced black olives to the pan, cooking for an additional 5 minutes.
  6. Once the polenta is cooked, stir in the sautéed mixture, grated parmesan cheese, black pepper, and chopped fresh basil.
  7. Serve the polenta warm, garnished with additional basil if desired.

Nutrition (per serving)

  • Calories: 290
  • Protein: 10 g
  • Fat: 12 g
  • Carbohydrates: 36 g
  • Fiber: 3 g
  • Sugar: 2 g
  • Sodium: 450 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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