Sun-Dried Tomato Herbed Polenta

• Vegan
• Gluten free

• Produce

  • 3 tbsp Basil, fresh
  • 1 Bay leaf
  • 2 tbsp Flat leaf parsley, fresh
  • 2 tsp Garlic
  • 1/2 cup Onion
  • 2 tsp Oregano, fresh
  • 1 tsp Rosemary, Fresh
  • 1/3 cup Sun dried tomatoes

• Pasta & Grains

  • 1 cup Polenta, coarse

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 4 cups Vegetable stock or water

Found on pressurecookingtoday.com

Directions

• Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté; add the oil, if using. Add the onion and sauté or dry sauté for 1 minute. Add the garlic and cook for another minute. Add the water, sun-dried tomatoes, salt, bay leaf, oregano, and rosemary, along with half of both the basil and parsley; stir. Sprinkle the polenta over the water; do not stir. Lock the lid in place. Bring to high pressure; cook for 5 minutes. Let the pressure come down naturally for 10 minutes, the release any remaining pressure. If the pressure releases before 10 minytes is up, let the polenta sit in the pot for the full 10 minutes. Remove the lid carefully titling it away from you. Remove and discard the bay leaf. Whisk the polenta to smooth out any lumps. If the polenta seems too thin, stir and simmer over medium heat for a few minutes, or lock the lid back on the cooker and let sit for 5 minutes. Stir in remaining basil and parsley. Serve as is, or pour into glass pans to cool to at least room temperature. Once cool, bake, grill or panfry.