Tuscan Polenta

Testing Location:

San Francisco, CA

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Tuscan Polenta

Tested by

Chef Corso
Yields 2-4 Servings
Ingredients
15 Minutes

5 oz / 150 g per serving

Weight
Gluten Free, Vegetarian

Ingredients

  • Olive Oil - 2 TB / 50 g

  • Garlic - 3 cloves

  • Sun Dried Tomatoes - 2 oz / 50 g

  • Polenta, instant - 2 C / 180 g

  • Water - 24 oz / 700 ml

  • Dried Oregano - 1 tsp / 2 g

  • Salt - 1 tsp / 5 g

  • Parmesan Cheese - 2 oz / 50 g

  • Artichoke hearts - 1 can / 15.5 oz / 440 g

Steps

1. Hydrate sun dried tomatoes in water. Let sit 5 min
2. Chop garlic, artichokes, sun dried tomatoes
3. TURN ON BURNER: HIGH HEAT
4. Add olive oil, garlic, artichokes, tomatoes
5. Cook 1-2 min
6. Add water, polenta, oregano, salt, parm cheese
7. Stir, stir
8. LOW HEAT
9. Cook 5 min. Thin out with water as needed

EAT & PACK IT OUT

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