"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Sundried Tomato Polenta with Asiago Cheese Recipe

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This recipe for Sundried Tomato Polenta with Asiago Cheese, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mondavi - Chef Annie Roberts
Added: Monday, November 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 T olive oil
1 medium red onion, diced
2 garlic cloves, minced
1 c oil-packed sundried tomatoes, drained and diced
2 T fresh sage, chopped
1 T fresh basil chopped
4 c water
1 c polenta (coarse ground corn meal)
1 c grated asiago cheese

Directions:
Directions:
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until transparent, about 10 minutes. Add the tomatoes, sage, and basil. Set aside.
Bring the water to a boil in a medium saucepan over medium-high heat. Gradually add the polenta, while stirring constantly. Reduce the heat to low and cook until polenta is tender, about 20 minutes. Add the tomato mixture and cheese. Mix well.
Pour into a buttered 9x13x2 baking dish. Let sit until firm, about 1 hour. Cut into squares and serve at room temperature.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Serve with Chardonnay or Merlot

 

 

 

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