Monday, June 10, 2013

Herbed Polenta with Sun Dried Tomatoes

Hello! We're back! Just one picture from the wedding (walking to the getaway car) at request from Laura:

While we were in Iceland, I picked up some ingredients to make polenta. My favorite way to make it is to fry it and then dress it up with pesto or tomato sauce. Then I like to use the leftovers to eat as breakfast with a fried egg on top.

The view from the tallest building (a church) in Reykjavik:
Food in Iceland is pretty pricey since it is an island nation and a lot of things have to be imported. However, some vegetables are able to be grown in hothouses powered naturally with the geothermal energy that is abundant there.


2 cups polenta (corn grits)
6 cups water
1 tsp salt

Topping Ideas

Fresh or dried herbs (basil, parsley, oregano)
Red chili flakes
Fried eggs
Cheese (any kind)
Arugula pesto
Sun dried tomatoes or fresh ones

Boil water and salt in a large, heavy-bottomed pot. Then gradually add the polenta while stirring well. Turn the heat down to medium-high and then stir for about 30 minutes until thickened. Pour the polenta into a greased small baking pan. Let sit for 5 minutes, then slice. Fry each piece in high heat canola oil on both sides until golden brown. I like to season the polenta with dried herbs while it's frying. Add the toppings and serve hot!

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