Name: Polenta with sun-dried tomato dressing
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Polenta; 3 1/4 cup (810ml) vegetable stock; 1 2/3 cup (410ml) skim milk; 1 1/2 cup (250g) polenta; 1/3 cup (40g) grated reduced-fat cheddar cheese; 2 clove garlic, crushed; 2 teaspoon olive oil; 1 bunch large leek (500g), sliced thickly; 1 tablespoon sugar; Sun-dried tomato dressing; cooking-oil spray; 2 small brown onions (160g),chopped finely; 2 clove garlic, crushed; 1/4 cup (60ml) balsamic vinegar; 1 1/2 cup (90g) sun-dried tomatoes; 2 1/2 cup (625ml) vegetable stock

Ingredients

Polenta

3 1/4 cup (810ml) vegetable stock

1 2/3 cup (410ml) skim milk

1 1/2 cup (250g) polenta

1/3 cup (40g) grated reduced-fat cheddar cheese

2 clove garlic, crushed

2 teaspoon olive oil

1 bunch large leek (500g), sliced thickly

1 tablespoon sugar

Sun-dried tomato dressing

cooking-oil spray

2 small brown onions (160g),chopped finely

2 clove garlic, crushed

1/4 cup (60ml) balsamic vinegar

1 1/2 cup (90g) sun-dried tomatoes

2 1/2 cup (625ml) vegetable stock

Method

1.Bring stock and milk to a boil in large saucepan; stir in polenta. Reduce heat; simmer, stirring, about 10 minutes or until thick. Stir in cheese and garlic; spread into greased 23cm square cake pan; refrigerate 30 minutes or until firm.

2.Heat oil in medium saucepan; cook leek, stirring, until soft. Add sugar; stir until browned.

3.Cut polenta into eight 7cm rounds; cook in heated oiled large saucepan until browned.

4.Next make sun-dried tomato dressing. Coat medium non-stick saucepan with cooking-oil spray; cook onion and garlic, stirring, until tender. Stir in remaining ingredients.

5.Beef option: grill beef eye fillet steaks; slice. Place on polenta and top with sun-dried tomato dressing.

6.Serve polenta with leek mixture, sun-dried tomato dressing and rocket leaves, if desired.

Women's Weekly Food

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Ingredients

Method

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