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Italian sun dried tomato and pumpkin seed polenta recipe

This sun dried tomato and pumpkin seed polenta is a super tasty, quick and easy side dish. It’s goes well with a chunky vegetable ragu or a meat dish.

Holly-cooks-Italian-sundried-tomato-and-pumpkin-seed-polenta-recipe-800web

Polenta is delicious! Who knew? Not me! I can’t remember why I decided to experiment with it, possibly I had seen a cake recipe? The recipe below is now a firm favourite, it’s a great accompaniment to Aubergine, mushroom and tomato. But we have also had it with cold meats and a salad. It’s tasty and can be ready to eat in under 8 minutes.

Simmering the polenta for one minute gives a sloppy texture which I like, if you prefer it a little firmer simmer for two minutes.

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Italian sun dried tomato and pumpkin seed polenta recipe

Holly-cooks-Italian-sundried-tomato-and-pumpkin-seed-polenta-recipe-800web
  • Author:
  • Prep Time: 2 minutes
  • Cook Time: 4 minutes
  • Total Time: 6 minutes
  • Yield: 4

Ingredients

  • 200 g / 7 oz quick cook polenta
  • 800 ml / 24 fl oz water
  • 8 sun dried tomatoes
  • 140 g / 5 oz strong cheddar cheese
  • 50 g / 2 oz pumpkin seeds
  • salt and pepper

Instructions

  1. Chop up the tomatoes and grate the cheese.
  2. Bring the water to boil in a large saucepan. Pour in the polenta in a continuous stream stirring all the time with a large whisk or wooden spoon.
  3. Bring to the boil and then reduce to a simmer for one minute.
  4. Add in the tomato, the cheese and the seeds, stir well.
  5. Season to taste and serve.

Nutrition

  • Carbohydrates: 32g

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