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    You are in: Home / Australian / Cheesy Sun-Dried Tomato and Olive Polenta Wedges Recipe
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    Cheesy Sun-Dried Tomato and Olive Polenta Wedges
    Cheesy Sun-Dried Tomato and Olive Polenta Wedges. Photo by JustJanS

    Photo by JustJanS

    1/1 Photo of Cheesy Sun-Dried Tomato and Olive Polenta Wedges

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    Rate it! | Read 2 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    **Jubes**'s Note:

    Serve as a side or with a light salad. This recipe will be gluten-free if you use a gluten-free stock. As a variation -This can also be made in a 24cm square tin and then lightly sprayed with cooking oil. Cut into squares and warm either using a BBQ, frypan or using a health grill to brown. Please note that cooking time does not include chill time

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Lightly grease a round sandwich (sponge)cake pan.
    2. 2
      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.
    3. 3
      Remove from the heat and stir in the cheeses, basil, olives and tomatoes.
    4. 4
      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).
    5. 5
      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.
    6. 6
      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.
    7. 7
      Should have 8 serves.

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    Ratings & Reviews:

    • on August 26, 2009

      45

      We quite enjoyed this but it hasn't fully converted us to polenta. I used rice flour and found most of the delicious crusty bits ended up in the pan (a bit of a bonus for the cook!) but did manage a few nicer looking sides for a photo. I would recommend making sure you have aboslutely everything ready to go for step 3 as polenta sets very fast-something I remembered as I was stirring and trying to chop olives and tomatoes and grate and crumble cheese. I stirred my polenta about 25 minutes until it was super smooth. Served with a simple tomato and onion sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on September 14, 2008

      55

      The best polenta wedges I have tried so far, and I tried a lot! I had these with ratatouille - just close your eyes and you feel like you are sitting at the Cote d'Azur!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cheesy Sun-Dried Tomato and Olive Polenta Wedges

    Serving Size: 1 (59 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 177.3
     
    Calories from Fat 79
    44%
    Total Fat 8.8 g
    13%
    Saturated Fat 5.1 g
    25%
    Cholesterol 27.6 mg
    9%
    Sodium 548.9 mg
    22%
    Total Carbohydrate 15.9 g
    5%
    Dietary Fiber 1.9 g
    7%
    Sugars 2.6 g
    10%
    Protein 9.4 g
    18%

    The following items or measurements are not included:

    vegetable stock

    Detailed Nutrition Values About Nutrition Info

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