Here’s a quick and easy recipe to use up that packet of polenta you may have lurking at the back of your cupboard! The addition of sundried tomatoes and olives gives the polenta some much-needed flavour… and you can top it in a variety of ways to make a tasty lunchtime dish; check out our suggestions at the end of the recipe.
200 g quick cook polenta
1 litre boiling water
200 g sundried tomato pesto *
Handful of olives chopped – green or black
Black pepper
2 tablespoons Wild garlic pesto (see recipe)
Soya cream
Handful of Pine nuts
Rocket or pea shoots or herbs to top
* Sundried tomato pesto
200 g sundried tomatoes
Balsamic vinegar
1 clove garlic
Olive oil
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