Polenta with sundried tomatoes

Prep

20 min

Cook

15 min

Serves

6

Skill

Vegetarian

Polenta with sundried tomatoes

Prep

20 min

Cook

15 min

Serves

6

Skill

Lunchbox Dairy and Lactose Free Vegan Picnics and Snacks Entrees Mains Low in Fat Low in Sugar Low in Sodium

Delicious as a snack or entree.

Ingredients

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

Nutrition per serving

Weight, measurement and temperature conversions

714 kJ

energy kj

4 g

protein

1 g

saturated fat

3.4 g

dietary fibre

26 g

carbohydrate

4 g

sugars

203 mg

sodium

Method

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.
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.
Pour polenta into a swiss roll tin. Refrigerate until firm. Grill polenta until golden, slice to serve.

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

Nutrition per serving

Weight, measurement and temperature conversions

714 kJ

energy kj

4 g

protein

1 g

saturated fat

3.4 g

dietary fibre

26 g

carbohydrate

4 g

sugars

203 mg

sodium