Prep Time 10 mins Cook Time 40 mins Difficulty Easy Serves 12
Ingredients
3 cups milk
1 stock cube (Use 1/2 cup of liquid stock and take away 1/2 cup of milk)
1 cup yellow cornmeal
1 tsp salt (optional)
1 cup sun-dried tomatoes
1/2 cup parmesan
2 tbsp butter
1/2 cup breadcrumbs
2 tsp basil
OR 1/2 cup fresh basil
2 tsp parsley
OR 1/2 cup fresh parsley
Method
Prep Ingredients: Drain and halve the sun-dried tomatoes and grate the parmesan. If using fresh herbs shred them before adding.
Preheat the oven to 150°C.
Place the milk and stock in a pot over medium heat.
Slowly whisk in the yellow cornmeal and stir vigorously for 2-3 min. Turn the heat to low and cook uncovered for an additional 5 minutes while continuing to stir frequently.
Once the polenta is thick add in the rest of the ingredients and combine well.
Spread the mixture evenly on a lightly oiled baking tray. Bake for 30 mins
Allow to cool, then cut the polenta into 12 even slices and wrap for future use.