1/2 cup polenta
200ml boiling water
sun-dried tomatoes paste (organic and no sugar)
Your favourite salad’s ingredients
Bring water to boil and add granulated polenta whilst stirring. When it is well mixed and the texture becomes thicker, add 1 tsp of olive oil, pinch of salt and oregano.
Put a spoon of polenta in each muffin hole on your tray and let it cool down. The polenta will become hard and take the shape of the muffin hole.
Once cooled down, heat a pan with a dash of olive oil and place 2 halves of polenta to grill slowly until mildly brown and crispy in texture.
Place on a place and fill the middle with sun-dried tomato paste (you can keep it cold or warm)
Decorate half of your plate with your favourite salad, 2 spoons of hummus and enjoy your healthy and light summer meal!
V / GF