Cheesy Sun-Dried Tomato And Olive Polenta Wedges - cooking recipe

Ingredients

1 liter vegetable stock (I use Massell brand that is gluten-free and vegan)
1 cup polenta (not the instant polenta)
1 cup crumbled feta cheese
1 cup coarsely grated parmesan cheese
1/2 cup fresh basil, chopped roughly
1/3 cup seeded black olives, chopped
2/3 cup drained sun-dried tomato, chopped finely
plain flour or finely ground rice flour
vegetable oil, for shallow-frying or cooking spray, for grilling

Preparation

Lightly grease a round sandwich (sponge)cake pan.
Using a large saucepan, bring the stock to a boil. Add the polenta and reduce to a simmer. Stir constantly for about 10-15 minutes, or until the polenta is very thick.
Remove from the heat and stir in the cheeses, basil, olives and tomatoes.
Press the polenta mixture firmly into the prepared tin. Smooth over the top. Cool to room temperature and then refrigerate until firm. this will be at least 2 hours.(This stage can be done a day ahead).
Cut polenta into 16 wedges. Dust the wedges in flour (use either regular or gluten-free/rice flour)and shallow fry in a large frying pan, until browned and crisp on both sides. Drain on absorbent paper (or use a wire rack) before serving.
Variation- use a larger tin - that will produce a flatter polenta cake. Cut into squares or wedges. Spray with a cooking oil spray and grill, BBQ or use a health grill.
Should have 8 serves.