09 May Sun-Dried Tomato Polenta
The weather is certainly warming up here in NYC and we just love it! My family and I can finally spend more time outdoors and I can try new recipes perfect for Spring. When the weather warms up, I love to use herbs like fresh basil. It adds such a fresh flavor. When I was reading the Diabetes Forecast Magazine and saw their Polenta recipe, I thought that basil would be a great addition to it. So here’s an adapted recipe for a deliciously fresh Sun-Dried Tomato Polenta.
Photo Credit: ranjit via Compfight cc
Sun-Dried Tomato Polenta
- 2 cups of water
- ½ cup of coarse ground yellow polenta or cornmeal (do not use instant)
- ½ cup coarsely chopped rehydrated sun-dried tomatoes (not oil-packed)
- 1 tbsp olive oil
- 1 tbsp shredded Parmesan cheese
- 1 tbsp of chopped basil
- ½ tsp sea salt
- In a 1-quart saucepan, bring the water to a boil. Slowly add the polenta in a thin, steady stream, whisking constantly.
- Continue to whisk or stir with a long-handled wooden spoon over medium heat for 10-15 minutes, until mixture looks creamy.
- Once mixture is creamy, remove saucepan from the heat and add the remaining ingredients (sundried-tomatoes, olive oil, shredded Parmesan cheese, chopped basil, and salt).
- Mix well and serve immediately.
This recipe was adapted from the Diabetes Forecast Magazine.