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Polenta with sundried tomatoes

Serves: 6
Prep: 20
Cook: 15

    Delicious as a snack or entree.


    • 4 cups water 
    • 1 cup polenta 
    • 1 small red onion, diced 
    • 1 tbs olive oil 
    • 2 cloves garlic, chopped 
    • ½ capsicum, diced
    • 10 sun-dried tomatoes, drained and sliced 
    • ¼ cup spanish olives, pitted and sliced 
    • 2 tbs basil, chopped


    1. Place water in a large saucepan and bring to boil. Stir in polenta and continue to stir for 5-7 minutes or until polenta is thick. 
    2. Heat oil in a frypan, sauté onion and garlic. Add capsicum and cook until soft. Stir onion, capsicum, sun-dried tomatoes, olives and basil into polenta. 
    3. Pour polenta into a swiss roll tin. Refrigerate until firm. Grill polenta until golden, slice to serve.

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