Polenta with Olives and Sundried Tomatoes

by Edward Daniel

Polenta with Olives and Sundried Tomatoes
Prep time
Cook time
Total time
Polenta with Olives and Sundried Tomatoes came about because I had wanted to use my polenta that was sitting in my pantry. I love the combination of the salty and unique tastes of olives and sundried tomatoes.
Recipe type: Main, Side
Cuisine: Vegan
Serves: 6
  • 25g sundried tomatoes, chopped
  • 375ml filtered water
  • 125g polenta
  • 50g olives, destoned and chopped
  • ½ lemon, juice
  • few chopped chives
  • 1 tbs olive oil
  • For Garnishing
  • Chives, chopped
  1. Soak the sundried tomatoes in filtered water for three to four hours. Set to one side.
  2. Drain the water from the sundried tomatoes and place in a medium saucepan. Add the potenta and cook over a medium heat for about 10 minutes. Stirring continuously.
  3. Remove the pan from the heat and add the sundried tomatoes, olives, lemon juice and a few chopped chives.
  4. Line a small baking tray with the olive oil. Line with grease proof paper and pour in the polenta. Smooth over with the back of a spatula. Place in the fridge for a few hours.
  5. Serve, garnishing with the remaining chives.


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