Sundried tomato Polenta and Vegetables
- 2 ½ c water
- 1 tsp salt
- 2 tsp olive oil
- 2 tsp garlic, minced
- 2 tsp sage (or rosemary)
- ¼ c fresh corn kernels
- 2 Tbsp sundried tomatoes, pre-soaked in warm water to rehydrate (10-15 min)
- ¾ c yellow cornmeal
Vegetables:
- 2 tsp olive oil
- 2 tsp garlic, minced
- 2 roma tomatoes, diced
- ¼ tsp black pepper
- ¼ cup fresh basil, chopped
- 1 c snow peas
- ½ c fresh corn kernels
- ¼ c diced celery
- ¼ c diced carrots
- 2 c chopped kale
Polenta:
Prepare a loaf pan by lightly coating with vegetable oil. In a saucepan, bring the water and salt to a boil. In a non-stick sauté pan, heat the olive oil over medium heat and add sage and garlic, sauté for 2 minutes. Add the corn kernels, sundried tomatoes, and boiling water to the sauté pan. Briskly whisk in the cornmeal and continue whisking for 5-7 minutes until the mixture is thick and bubbly. Pour polenta into prepared loaf pan and set aside to cool.
In a steaming basket set over boiling water, steam the snow peas, corn, celery, carrots, and kale for 3-5 minutes. While these are steaming, in a saucepan, heat the olive oil over high heat, stir in garlic and tomatoes. Cook just until tomatoes are heated through, then add black pepper and fresh basil.
Invert the polenta and cut into 8 slices. Place a slice on each plate, smother with the tomatoes and top with the steamed vegetables.