Sundried Tomato Polenta Slice


  • 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


  • 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.