Grilled Sundried Tomato Polenta

Grilled Sundried Tomato Polenta



2 cups water
1 tsp salt
½ cup coarse polenta
¼ cup sundried tomatoes, chopped fine
2 tsp roasted garlic puree
1 Tbsp chopped Italian Parsley
2 tsp chopped oregano
1 tsp chopped rosemary
1/3 cup parmesan
1 Tbsp unsalted butter


Butter an 8X8 cake pan. Bring the water and salt to a boil in a heavy saucepan over high heat. Gradually whisk in the polenta (cornmeal). This must not be dumped in all at once, as lumps will form. Reduce heat and cook over medium low heat about 15 minutes. Stir occasionally. Let the mixture thicken, then add all other ingredients and pour into the buttered pan. Spread evenly and place a piece of plastic directly on the top of the polenta and cool in the refrigerator.

Remove the plastic and cut into wedges or squares. Oil lightly with olive oil and grill over medium high heat.

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