Quick & Easy

Polenta with sun-dried tomato dressing

polenta with sun-dried tomato dressing


Sun-dried tomato dressing


1.Bring stock and milk to a boil in large saucepan; stir in polenta. Reduce heat; simmer, stirring, about 10 minutes or until thick. Stir in cheese and garlic; spread into greased 23cm square cake pan; refrigerate 30 minutes or until firm.
2.Heat oil in medium saucepan; cook leek, stirring, until soft. Add sugar; stir until browned.
3.Cut polenta into eight 7cm rounds; cook in heated oiled large saucepan until browned.
4.Next make sun-dried tomato dressing. Coat medium non-stick saucepan with cooking-oil spray; cook onion and garlic, stirring, until tender. Stir in remaining ingredients.
5.Beef option: grill beef eye fillet steaks; slice. Place on polenta and top with sun-dried tomato dressing.
6.Serve polenta with leek mixture, sun-dried tomato dressing and rocket leaves, if desired.

Related stories