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Polenta with Sun-dried Tomatoes

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Step 1

4 C water
1 C polenta (make sure this is polenta!!!)
½ - 1 tsp salt

Bring water to boil and add the polenta and salt; stir and turn to low. Let polenta cook for ½ hour.

Step 2

1 medium red onion (chopped)
1 red pepper (chopped)
4 cloves garlic (crushed)
Spanish olives (½ green and ½ Kalamata) to about 2 C total—sliced)
½ C sun dried tomatoes.  (julienned)

Look to see if the ingredients are even and modify as necessary.
Salt to taste


Sauté for five minutes to blend the flavors.

Step 3


Combine and put it into casserole dish or shaped bundt pan.

Step 4

Allow mixture to chill in refrigerator over night to allow flavors to mix and to set the mixture so it can be baked outside the form.

Step 5

Then on to a cookie sheet, flopped over or out of the shape pan, and either bake at 350 till it is crisp, or grill from the beginning..

Serves 4. Can be garnished and have some sort of fake cream added to the top.

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