Sun dried tomato and basil polenta
Here is an easy recipe to prepare a polenta with dried tomatoes and basil. To be served as a starter.
1. Drain 100 g of dried tomatoes and cut into strips. Rinse and chop 200 g mushrooms.
2. Peel and mince 2 shallots. Peel and chop 1 garlic clove. Cook in a skillet with 1 tablespoon of olive oil, then add the mushrooms.
3. Boil 50 cl of semi-skimmed milk and 50 cl of water with salt, then pour slowly 200g of precooked polenta. Cook for 2 to 3 minutes, stirring constantly. Polenta should pulls away from sides of pan.
4. Add 2 tablespoons of basil, dried tomatoes and sautéed mushrooms. Spread the mixture into a flat dish of 1 to 1.5 cm thick and let cool.
5. Cut into the desired shape, square or round, then grill in the oven. Serve hot with a salad or as a side dish.
Photo credit: Sucré Salé
