Preparation:
Bring the water to a boil. Add the olive oil and salt. Add the polenta. Reduce heat as low as possible. Continue to stir for about 4 minutes. Turn off the heat and stir in the roasted red pepper and sundried tomatoes.
Pour into a prepared pan or dish. I used an 8" x 8" foil pan which I sprayed with butter flavored Pam. I would have preferred a smaller, deeper pan or dish. Cool slightly and refrigerate.
When the polenta is cool and firm, cut into slices about 1" x 4". Combine 1/2 tablespoon of butter and 1/2 tablespoon of olive oil in a frying pan. Brown the polenta slices in this mixture. Serve warm. You may serve it plain or with a marinara sauce.
Note: I bought a package of Colavita Polenta. If you cannot find it, you can substitute finely ground yellow cornmeal. |
