Ingredients
Ingredients (use vegan versions):
- 1/2 cup dry polenta
- 1 1/2 cup water
- ground black or chile pepper (to taste)
- sundried tomato pesto (to taste)
Preheat the oven at 350(F).
Bring water to a vigorous boil and drizzle polenta into swirling water. Mix in the pepper. Pour the mixture into a rectangular baking dish in a single layer about 1/2 in thickness (a vegan bread- baking dish works great!).
Bake polenta in oven for about 20-30 minutes, turning once. Remove from oven and cut polenta into 4 servings. Spread on a nice layer of sundried tomato pesto on each piece and serve.
Can be used both as an appetizer or main dish.
Serves: 2-4
Preparation time: 10 minutes