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Rustic Fall Polenta With Sun Dried Tomatoes

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Makes: 4 servings adjust



  • 4 cups Water
  • 12 cup Sun-Dried Tomato, coarsely shopped or cut
  • 14 teaspoon Fine Sea Salt
  • 1 cup Polenta

Step 1

To make the polenta, bring the water and sun-dried tomatoes to a boil in a large heavy-bottomed saucepan over medium-high heat. Add the salt. Using a large whisk, slowly add the polenta in a thin stream, and gentle bubble. Cover and cook until the polenta granules swell and become tender about 25 minutes, stirring vigorously every few minutes with a wooden spoon to keep the polenta from sticking to the bottom. Taste and adjust for salt.


  • 1 teaspoon Dried Oregano
  • 12 teaspoon Dried Sage
  • 14 teaspoon Ground Black Pepper

Step 2

To finish stir in the oregano, sage and pepper. Cover and let sit then serve right away.
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