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Polenta with Sun-Dried Tomatoes and Mozzarella

Image of Polenta with Sun-Dried Tomatoes and Mozzarella

600 ml/1 pint vegetable stock
Good pinch of dried herbs
125 g/4 oz part-cooked polenta
(Can be bought in supermarkets)
1-2 teaspoons cayenne pepper
Salt and pepper
25 g/1 oz butter or margarine
2 tablespoons crushed sun-dried tomatoes
red onion, very thinly sliced
125 g/4 oz mozzarella cheese, thinly sliced


Serves: 4


1. Bring the stock to the boil with the herbs, then trickle in the polenta, stirring all the time. Turn the heat down and simmer gently for several minutes, until the polenta is cooked through. Season to taste with cayenne, salt and pepper, and then stir in the butter or margarine. Pour into a rectangular, buttered heatproof dish and smooth the top. Leave to cool.

2. To serve, heat the grill. Spread the crushed sun-dried tomatoes over the cooled polenta, and cut it into 4 squares. Top each square with finely sliced red onion and cover with mozzarella. Place under the grill for 2-3 minutes, until the cheese melts. Serve immediately.

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