Herb and Sundried Tomato Polenta with Fried Tomatoes

Ingredients

3 cups vegetable stock
1 tsp salt
1 cup polenta
4 sun-dried tomatoes, chopped
2 tbsp soya margarine
5 tbsp chopped mixed fresh parsley, thyme, chives and basil, plus extra, to garnish
olive oil, for greasing and brushing
4 large plum or beefsteak tomatoes
salt and ground black pepper

Method

1. Prepare the polenta in advance. Place the stock or water in a heavy pan, with the salt, and bring to the boil. Lower the heat, slowly pour in the polenta and stir with a wooden spoon.
2. Stir the mixture constantly, using a figure-eight action, over a medium heat for 5 minutes, until the polenta begins to thicken and come away from the sides of the pan.
3. Add the sun-dried tomatoes to the polenta. Stir the mixture thoroughly so the tomatoes are well combined.
4. Remove from the heat and continue stirring for another minute or two. Stir it the soya margarine, freshly chopped parsley, thyme, chives and basil, and season with black pepper.
5. Transfer the mixture into a wide, greased tin (pan) or a glass or ceramic dish. Using a flexible spatula, spread the polenta mixture out evenly in the tin. Cover the surface closely with baking parchment, then put it in a cool place until it has set completely and is cold.
6. Turn out the polenta on to a board and stamp out eight rounds using a large biscuit or cookie cutter. You can also cut the polenta into eight squares with a knife, if you prefer. Brush with oil.
7. Heat a griddle pan and lightly brush it with oil. Cut the tomatoes in two, then brush them with oil and sprinkle with salt and pepper. Cook the tomato halves and polenta patties on the pan for 5 minutes, turning them once. Serve garnished with fresh herbs.

Makes 4 servings.

Source: Vegan Cooking

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