Tuscan Polenta

Grits, polenta or corn meal. However you want to call it, it is the most versatile ingredient to use in outdoor cooking.

Tuscan Polenta

Tested by 

Chef Corso

Yields 2-4
Servings
Ingredients
15
Minutes

5 oz / 150 g

Weight per serving
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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