Sundried Tomato Polenta

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0.6 min read
Healthy Recipes

Sundried Tomato Polenta

Course: Appetizer, Entertaining, Lunch, Snack, Vegetarian
Cuisine: American, International, Vegetarian
Yield: 5 people


  • 1 cup polenta (dry)
  • 1 cup milk (fat free)
  • 1 cup water
  • 2 tablespoons garlic minced
  • 4 tablespoons onion minced
  • 1/2 ounce rosemary picked & chopped
  • 1/2 teaspoon black peppercorns ground
  • 1/3 teaspoon kosher salt
  • 3 ounces sundried tomato, low sodium chopped


  • Bring water, garlic, onion, salt, pepper & milk to a boil.
  • Slowly whisk in sundried tomatoes, rosemary and polenta.
  • Cook for 20 minutes over low heat.
  • Stirring frequently.
  • Pour onto a 2 in baking pan, and let cool.
  • When cold & set cut into slices.
  • Bake in a 350-degree oven for 8 minutes to heat for service.
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