Vegetable Polenta with Sun-dried Tomatoes and Fresh Herbs


I have a wonderful friend who gifted me with a bursting bag of home-grown tomatoes every color in the rainbow.  Hoping to extend the bounty over time, I dried a thick layer of these little sugar disks overnight in my dehydrator, but ironically, the outcome was so delicious, sweet, succulent, that I had to wrap them into an amazing sauce and eat them all the very next day.  I discovered a great no-fat polenta; whipped up this fresh herb, sun-dried tomato ragu and garnished with a herb & garlic “creme”.  I really have to credit the amazingly sweet dried tomatoes with the huge flavor in this dish.  Frieda’s organic polenta is fabulous too.  Try it!!

Vegetable Polenta with Sun-dried Tomatoes and Fresh Herbs

1/2 C vegetable broth
1/2  red onion, chopped
1 tablespoon fresh basil, chopped
2 teaspoons fresh rosemary, chopped
1-2 cloves garlic, minced
1 cup sun-dried tomatoes, diced
1 large fresh tomato, diced
1 TBSP Carlita Fire Roasted Tomato Salsa
1 16-ounce package Frieda’s Polenta (Original, Sun Dried Tomato, or Wild Mushroom)

Minced green onions, chopped cilantro or Italian parsley for garnish

Simmer the first 8 ingredients for 15 minutes over medium low heat.  Slice the polenta in  1/4 inch slices and brown in a non-stick pan on medium high heat.   Spoon 1/2 C sauce onto each plate. Place 4 polenta slices on the sauce and garnish with garlic cream, minced green onion and chopped cilantro or Italian parsley.

Garlic creme

2 oz. firm or silken plain tofu
1 large clove garlic, peeled
1 TBSP fresh cilantro or parsley
1/4 C plain non-dairy milk (soy or rice)
Salt and pepper to taste

Process all ingredients in your food processor until the consistency of thick cream.  Serve with polenta.

4 responses to “Vegetable Polenta with Sun-dried Tomatoes and Fresh Herbs

  1. Can you please give specifics about dehydrating the tomatoes? I’d love to do that. Thanks!

    • Oh yes! It is so easy, but you’ll need either a dehydrator or an oven with a “dehydrate”setting (or one that can heat at a constant 140 degrees). I slice clean large tomatoes 1/8th inch thick, and cut cherry tomatoes in half. I use my oven, so I simply set all the tomatoes on the drip rack that fits in my broiler pan. Sprinkle with coarse salt and dehydrate for 15 to 20 hours. I store mine in a zip lock bag in the frig to preserve freshness, but usually these get eaten within a couple of days. They taste so sweet, sometimes I just eat them plain.

  2. fantastic combination of fresh and earthy! must try…

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