Name: Rosemary and semi-dried tomato polenta
Yield: 1
Ingredients: 750ml vegetable stock; 150g instant polenta; 40.00 ml grated parmesan; 40.00 ml rosemary leaves, chopped, plus extra leaves to serve; 40.00 ml thyme leaves, chopped; 280g jar semi-dried tomatoes in oil, drained, oil reserved; 350g green beans, blanched, refreshed; 375g heirloom or cherry tomatoes, halved; 18.20 gm extra virgin olive oil; 12 thin prosciutto slices

Rosemary and semi-dried tomato polenta

0 Likes

Prep Time:

Cook Time:

Prepare polenta in advance for a flavorful addition to a fresh green bean salad.

Ingredients:

750ml vegetable stock
150g instant polenta
40.00 ml grated parmesan
40.00 ml rosemary leaves, chopped, plus extra leaves to serve
40.00 ml thyme leaves, chopped
280g jar semi-dried tomatoes in oil, drained, oil reserved
350g green beans, blanched, refreshed
375g heirloom or cherry tomatoes, halved
18.20 gm extra virgin olive oil
12 thin prosciutto slices

Instructions:

In a saucepan, bring stock to a boil over medium heat. Gradually whisk in polenta while stirring constantly. Reduce heat to low and cook, stirring, until thickened, about 5 minutes. Add cheese, herbs, and 1/2 teaspoon salt. Pour mixture into a baking dish lined with parchment paper. Top with semi-dried tomatoes and refrigerate for at least 2 hours until set.
Preheat your oven to 180°C. Bake the polenta until warm and then slice into fingers.
Coat beans and cherry tomatoes in flavorful olive oil and season generously.
Sprinkle polenta with additional rosemary and generously drizzle with 1 tablespoon of semi-dried tomato oil. Serve alongside prosciutto and bean salad.

We use cookies

Similar Recipes

Semi-dried tomato braised beef and potato stew

Rosemary chicken pasta salad

Rosemary and garlic roast lamb

Rosemary-Thyme Apple Pie

Rosemary and parmesan polenta chips