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Sun Dried Tomato Polenta



  • 6 ounce tomatoes
  • 1 ounce garlic
  • 1 ounce shallots
  • 2 ounce olive oil
  • 3 cup milk
  • 1 cup water
  • 1 cup white polenta
  • 1/2 cup mascarpone


Baking Directions:

To make the polenta, heat the milk and water in a large pot and bring to a boil.

While it is simmering, slowly add the polenta.

Stir constantly for 6 to 7 minutes, or until the liquid has been absorbed.

Remove from heat and stir in the mascarpone.

Set the polenta aside.

Next prepare the sun dried tomatoes.

Sauté garlic and shallots in olive oil over low to medium heat until golden brown.

Add sun dried tomatoes and cook for about 3 to 5 minutes until soft.

Set aside.

Puree half of sun dried tomatoes in a blender.

The other half should be chopped.

To finish, combine polenta, chopped sun dried tomatoes and puree.

Serve immediately.