Sun-dried Tomato Polenta

I’ve never cooked polenta before, but recently I found myself browsing recipes for it and wondering more and more why I hadn’t yet given it a shot. I especially loved the idea of the solidified form with a still creamy interior. Despite being my first attempt, I found it quite easy to throw together (though I’ve heard it can be made even easier by cooking it in the oven – which is probably what I’ll try next time). I’ve been really into sun-dried tomatoes lately so I tossed some in. Not only do they look gorgeous studded through the polenta, but they add great bits of texture and concentrated flavor. I also, on a whim, added a little dried mint – just enough to add a subtle unusual twist (that you wouldn’t even necessarily guess was mint) without being overpowering. The result is polenta that works great as a snack on its own and can also be served with various stews, topped with a fried egg and grated parmesan, or cut into smaller pieces and used on top of a salad.

Sun-dried Tomato Polenta
Yield: 6 – 8 servings

Ingredients:

• 6 cups water
• 1/2 tsp dried mint
• 1 – 2 cloves garlic, minced*
• 1 1/2 cups polenta
• 12 sun-dried tomatoes, roughly chopped**
• 1/2 Tbsp olive oil
• salt and pepper, to taste

*Because I love garlic, I used a few more cloves, dry-roasting them unpeeled first in a pan (as described in my roasted pepper hummus recipe) to mellow the flavor.
**If using dry ones, rehydrate in boiling water for 30 minutes or in olive oil overnight.

Method:

1. Oil a 9×13-inch baking pan, and set aside.
2. In a medium saucepan, combine 6 cups water with 1/2 tsp dried mint and 1 – 2 cloves garlic, minced, then bring to a boil over medium-high heat.
3. Slowly whisk in 1 1/2 cups polenta, then cook, whisking occasionally, then switching to stirring when too thick to whisk, until it has thickened considerably and starts to pull away from the sides of the pan, about 15 – 20 minutes.
4. Stir in 12 sun-dried tomatoes, roughly chopped, 1/2 Tbsp olive oil, and salt and pepper, to taste, then quickly spread in the prepared pan.
5. Let cool until stiffened, about 30 minutes, then cut into servings. The polenta will set up even more in the refrigerator.