Roasted until crispy and chewy, this polenta makes for a quick and easy side dish that's gluten free (vegan optional). Simmer the polenta with sundried tomato and serve as Italian porridge or refrigerate until solid for easier pan-frying or oven roasting.
In a medium pot, bring the polenta, water, salt, and sundried tomatoes to a simmer and stir. Lower the heat to medium-low and cover with a lid - lifting every few minutes to stir. Cook time for polenta can vary; it's done when no longer gritty, approximately 30 minutes.
Stir in butter and continue to cook with the lid off to thicken the porridge. Serve soft or pour into a baking dish and refrigerate for a firm texture.
To roast the polenta, preheat the oven to 415°F. Brush the surface with olive oil and roast for 35-45 minutes, or until it reaches the desired level of crispiness around the edges. Serve with fresh herbs or shaved Parmesan.
Notes
Polenta is a versatile porridge that has a mild savory flavor that works well with virtually any fresh herb. Sprinkle with chopped garlic or red pepper flakes for a little kick. Since polenta roasting time depends heavily on the amount of moisture in the porridge and the thickness of the cake - please use the timeline as a guide. You want to roast it until you see some golden edges and can feel it getting crispy in parts.Of course, you can always enjoy polenta as soon as it's cooked. There's no need to roast. Roasting is to create an interesting texture and can concentrate flavor where the olive oil fries bits and pieces of the corn grits.