Polenta is a coarse corn meal that, if cooked properly, makes a great side dish. It’s definitely a change from mashed potatoes. I had some left-over polenta from last time I made cornbread, so I made this version, flavoring it with a small jar of sun-dried tomatoes and garlic.
The preparation is similar to making risotto. The polenta cookes in a certain amount of broth until all the liquid is absorbed and there isn’t a raw, starchy taste. At the end, I add sour cream for a richer mouth-feel.
1. Info for Sun-Dried Tomato Polenta Recipe
- Cook Time: 25 min
- Total Time: 60 min
- Servings: 8
- Calories: 536
2. Ingredients for Sun-Dried Tomato Polenta Recipe
- 1 quart milk
- 1 (42-ounce) can vegetable broth, warm
- 1-½ cups coarse corn meal (polenta)
- 1 tablespoon olive oil
- 1 fresh bay leaf (optional)
- 1 sprig thyme, bruised
- ¼ cup sun-dried tomatoes in olive oil, finely chopped
- ½ cup Cheddar cheese (optional), diced
- 10 tablespoons sour cream
- ½ teaspoon white pepper, freshly ground
- 1 teaspoon salt
- In a deep saucepan, heat the olive oil and fry the bay leaf (if used), thyme and garlic until golden. Add the milk. Bring to a boil, then immediately add the polenta. Bring the liquid back to a boil, then add 2 cups of vegetable broth and the Cheddar cheese (if used) and stir frequently.
- After bringing the liquid to a boil, lower the heat to medium-low and cook for about 15 minutes. Check the liquid and periodically add ½ to 1 cup of warm broth as soon as the liquid has been absorbed (I also add 3/4 cup warm water towards the end). Let simmer for about 50-60 minutes total.
- Assembly time: When the grains are almost cooked, season with salt and pepper. Add sour cream. Stir well and finally add the sun-dried tomatoes (don’t hesitate to add the herbs from the jar and a little of the oil as well). Mix until well combined. Let sit for about 5 minutes.
- Garnish with fresh sprigs of thyme.
- Bon appétit!