Sundried Tomato Polenta with Asiago Cheese - Veg xp

[Guest guest]

* Exported from MasterCook *

 

Sundried Tomato Polenta with Asiago Cheese - Veg

 

Recipe By :Robert Mondavi Winery Executive Chef Annie Roberts

Serving Size : 6 Preparation Time :0:00

Categories : Cornmeal Grain

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tbsp. olive oil

1 medium red onion -- diced

3 garlic cloves -- minced

1 cup oil-packed sundried tomatoes -- drained and diced

2 Tbsp. fresh sage -- chopped

1 Tbsp. fresh basil -- chopped

4 cups water

1 cup polenta (coarse ground corn meal)

1 cup grated asiago cheese

 

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic

and cook until transparent, about 10 minutes. Add the tomatoes, sage and basil.

Set aside.

 

Bring the water to a boil in a medium saucepan over medium-high heat. Gradually

add the polenta, while stirring constantly. Reduce the heat to low and cook

until the polenta is tender, about 20 minutes. Add the tomato mixture and

cheese. Mix well.

 

Pour into a buttered 9x13x2 baking dish. Let sit until firm, about 1 hour. Cut

into squares and serve at room temperature or heat in a skillet over medium

heat.

 

Serves: 6 to 8 as a side dish

 

Cuisine:

" Italian "

S(Formatted by Chupa):

" 10.17.04 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 53 Calories; 5g Fat (75.7% calories from

fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat.

 

NOTES : Suggested wines: Robert Mondavi Winery Carneros District Chardonnay or

Robert Mondavi Winery Cabernet Sauvignon

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0