Sundried Tomato And Olive Polenta - Ancient Renaissance Recipe - cooking recipe

Ingredients

1 cup instant polenta
4 cups vegetable broth
1 cup crumbled feta
2/3 cup freshly shredded parmesan cheese
2/3 cup chopped sun-dried tomato
1/3 cup sliced kalamata olive
1/2 cup sliced fresh basil
1/4 cup olive oil
1/2 cup flour

Preparation

boil the vegetable broth; once boiling, stir in the polenta - let it simmer on low heat while stirring frequently for 15 minutes.
Remove from the heating element; stir in the crumbled feta, shredded parmesan, chopped sundried tomatoes, chopped up basil, and sliced olives.
once stirred in evenly, put the mixture in a GREASED cake pan (or any circular or square shaped container of similar diameter) and spread/press down evenly.
let the mixture firm up in the refrigerator for a minimum of 2 hours.
once firm, cut the firm polenta mixtures into slices (approximately 16); coat in flour, shaking off excess.
fry the floured polenta in olive oil until nicely browned; then drain on paper towel.