Rosemary And Semi Dried Tomato Polenta

Make the polenta ahead of time, then add its golden goodness to this simple green bean salad.

The ingredient of Rosemary And Semi Dried Tomato Polenta

• 3 cups 750ml massel vegetable liquid stock
• 150g instant polenta
• 2 tbsp grated parmesan
• 2 tbsp rosemary leaves chopped plus extra leaves to serve
• 2 tbsp thyme leaves chopped
• 280g jar semi dried tomatoes in oil drained oil reserved
• 350g green beans blanched refreshed
• 375g heirloom or cherry tomatoes halved
• 1 tbsp extra virgin olive oil
• 12 thin prosciutto slices

The Instruction of rosemary and semi dried tomato polenta

• place stock in a pan and bring to the boil over medium heat add polenta in a slow steady stream whisking constantly then reduce heat to low and cook stirring for 5 minutes or until thickened stir in cheese herbs and 1 2 teaspoon salt then pour into a shallow baking paper lined baking dish push semi dried tomatoes into the top and chill for at least 2 hours or until firm
• preheat oven to 180u00b0c warm polenta in the oven for 6 8 minutes then cut into fingers
• toss beans with cherry tomatoes and olive oil then season
• scatter polenta with extra rosemary and drizzle with 1 tablespoon semi dried tomato oil serve with prosciutto and bean salad

Nutritions of Rosemary And Semi Dried Tomato Polenta

fatContent: 364 953 calories
saturatedFatContent: 14 9 grams fat
carbohydrateContent: 3 3 grams saturated fat
sugarContent: 36 4 grams carbohydrates
fibreContent: 4 2 grams sugar
proteinContent: n a
cholesterolContent: 18 grams protein
sodiumContent: 3 milligrams cholesterol

Share this post