Sun-dried tomato polenta with summer vegetables

    35 min

    I'll just say it: I am trying to eat less cheese. It is horrifying to me gastronomically, but appeals to my wish to eat more healthily. My family loves polenta, but how to make it taste as creamy and flavourful without the cheese I have come to rely on. The sun-dried tomatoes and rosemary make the polenta really tasty, but the basil-infused olive oil was the real secret to success. This is my first attempt. It worked really well for the adults, but the smaller kids turned up their noses.


    9 people made this

    Serves: 8 

    • 225g polenta, made according to packet directions
    • 4 sun-dried tomatoes in oil
    • 2 teaspoons chopped fresh rosemary
    • 1 large clove garlic, minced
    • 500g green beans
    • 500g to 1kg tomatoes, chopped (I used a mix of tomatoes from the garden)
    • 250g mixed tinned or cooked beans - chickpeas, red, white, whatever you like
    • 1 bunch fresh basil
    • 125ml olive oil
    • 1 clove garlic, minced
    • salt and pepper to taste

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cook polenta according to packet directions. After adding the polenta to the boiling water, stir in sun-dried tomatoes, rosemary and first clove of minced garlic. When ready, spread evenly into a 18x30cm baking dish. Set aside.
    2. Steam green beans. Transfer to a medium size bowl, and stir in tomatoes and beans.
    3. In a food processor, puree fresh basil with olive oil. Pour mixture over vegetables, add remaining garlic and gently stir to coat. Season to taste with salt and pepper.
    4. Slice polenta into large squares, top with vegetables and serve.

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    Reviews in English (2)


     -  24 May 2013


    Surprisingly tasty.  -  25 Oct 2015