RecipesRECIPES

Hearty Polenta Bowl

By The Almond Eater

Prep Time: 10 minutes / Cook Time: 60 minutes / Yields: 4-6 servings

California Sun Dry

Ingredients

1 cup cornmeal
3 cups water
1/4 cup goat cheese OR parmesan
2 tbsp olive oil
1 cup shiitake mushrooms
3 garlic cloves, minced
1 cup spinach
1/4 cup Sun-Dried Tomato Halves

Instructions

Step 1
Add the cornmeal and water to a large saucepan. Cover and cookover medium heat, stirring occasionally, until the cornmeal has absorbed the water and is smooth in texture.

Step 2
Meanwhile, heat oil in a large skillet and add the mushrooms. Sauté for 5 minutes or until they’re soft, then add the garlic, spinachand sun-dried tomatoes and cook for 2 more minutes.

Step 3
Once the polenta is done, stir in the cheese.

Step 4
Pour polenta into a bowl and top it with the mushroom-spinach-Tomato mixture.

Step 5
Eat up!

PRODUCT USED

Sun-Dried Tomato Halves

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry
California Sun Dry

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Recipes

Hearty Polenta Bowl

By The Almond Eater

Prep Time: 10 minutes / Cook Time: 60 minutes / Yields: 4-6 servings

California Sun Dry

Ingredients

1 cup cornmeal
3 cups water
1/4 cup goat cheese OR parmesan
2 tbsp olive oil
1 cup shiitake mushrooms
3 garlic cloves, minced
1 cup spinach
1/4 cup Sun-Dried Tomato Halves

Instructions

Step 1
Add the cornmeal and water to a large saucepan. Cover and cookover medium heat, stirring occasionally, until the cornmeal has absorbed the water and is smooth in texture.

Step 2
Meanwhile, heat oil in a large skillet and add the mushrooms. Sauté for 5 minutes or until they’re soft, then add the garlic, spinachand sun-dried tomatoes and cook for 2 more minutes.

Step 3
Once the polenta is done, stir in the cheese.

Step 4
Pour polenta into a bowl and top it with the mushroom-spinach-Tomato mixture.

Step 5
Eat up!

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