Cheesy Sun-Dried Tomato and Olive Polenta Wedges

• vegetable stock↗1 liter

  (I use Massell brand that is gluten-free and vegan)

• polenta↗1 cup

  (not the instant polenta)

• crumbled feta cheese↗1 cup
• coarsely grated parmesan cheese1 cup
• fresh basil↗1⁄2 cup

  chopped roughly

• seeded black olives↗1⁄3 cup

  chopped

• drained sun-dried tomato2⁄3 cup

  chopped finely

• plain flour or finely ground rice flour↗
• vegetable oil↗

  for shallow-frying or cooking spray, for grilling

Step-by-step instructions

1. 1

   Lightly grease a round sandwich (sponge)cake pan.

2. 2

   Using a large saucepan, bring the stock to a boil. Add the polenta and reduce to a simmer. Stir constantly for about 10-15 minutes, or until the polenta is very thick.

3. 3

   Remove from the heat and stir in the cheeses, basil, olives and tomatoes.

4. 4

   Press the polenta mixture firmly into the prepared tin. Smooth over the top. Cool to room temperature and then refrigerate until firm. this will be at least 2 hours.(This stage can be done a day ahead).

5. 5

   Cut polenta into 16 wedges. Dust the wedges in flour (use either regular or gluten-free/rice flour)and shallow fry in a large frying pan, until browned and crisp on both sides. Drain on absorbent paper (or use a wire rack) before serving.

6. 6

   Variation- use a larger tin - that will produce a flatter polenta cake. Cut into squares or wedges. Spray with a cooking oil spray and grill, BBQ or use a health grill.

7. 7

   Should have 8 serves.