This gluten free olive and sun-dried tomato polenta loaf is simple yet full of flavour. It is the Mediterranean lifestyle in a tin and isn't it superb? The richness of the polenta and cheese is broken through with every bite of olive, tomato or basil you get. Perfect for lunch on a warm afternoon. Who said being gluten free had to be boring!

Tomato and sun-dried tomato polenta loaf, gluten free

Serves
8
Preparation time
20 minutes
Cooking time
10 minutes

Ingredients

  • 2 cups of vegetable stock
  • 1/2 cup of polenta
  • 100g feta, coarsely crumbled
  • 1/3 cup fresh parmesan, grated
  • 1/4 cup fresh basil, coarsely chopped
  • 6 olives, seeded and halved
  • 1/3 cup of sun-dried tomatoes, finely chopped
  • pepper, to season
  • gluten free plain flour
  • oil for frying

Tomato and sun-dried tomato polenta loaf, gluten free

Method

Lightly grease a 20cm long loaf tin.

  1. Place stock in a saucepan and bring to the boil, add the polenta, stirring continuously until very thick.
  2. Stir in feta, parmesan, basil, olives and sun-dried tomatoes, season to taste and press into the tin. Cool to room temperature then refrigerate until firm.
  3. Slice the polenta into 2cm wide slices and dust in flour before shallow frying until golden.

Serve with a fresh garden salad for the perfect light lunch, in gluten free heaven on a warm afternoon!

Tomato and sun-dried tomato polenta loaf, gluten free