Sundried Tomato And Olive Polenta - Ancient Renaissance Recipe

• 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

1. boil the vegetable broth; once boiling, stir in the polenta - let it simmer on low heat while stirring frequently for 15 minutes.
2. Remove from the heating element; stir in the crumbled feta, shredded parmesan, chopped sundried tomatoes, chopped up basil, and sliced olives.
3. 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.
4. let the mixture firm up in the refrigerator for a minimum of 2 hours.
5. once firm, cut the firm polenta mixtures into slices (approximately 16); coat in flour, shaking off excess.
6. fry the floured polenta in olive oil until nicely browned; then drain on paper towel.

instant polenta, vegetable broth, feta, freshly shredded parmesan cheese, tomato, olive, fresh basil, olive oil, flour

Taken from www.food.com/recipe/sundried-tomato-and-olive-polenta-ancient-renaissance-recipe-430437 (may not work)