What I love the most about polenta is how easy it is to make and that I can be as creative as I want with it. I can cut it up like little cakes or serve it as a whole pie too. The corn base gives it a nice foundational taste to build on with tomatoes or pestos or cheese. Polenta's also a low carb food that is rich with vitamins A and C. However, please note that if you're buying polenta in the USA, it should be organic only as most corn is genetically modified here.
- Boil water in a deep pan. Add ginger and salt. If you’re using stock, just bring it to one boil and reduce heat. Do not add salt to stock if it is already salty.
- Slowly stir in the polenta to the liquid. Keep stirring until the liquid thickens and forms a very sticky paste. This should take roughly 5 minutes depending on the heat level. Stir in the chopped sun-dried tomato. Shut off the heat and allow it to cool.
- Scoop out the ready polenta into a flat dish and press down with a flat spoon. You want a flattened look like a cake. Place the dish in a fridge to cool for an hour.
- In a pan, add the oil and lightly fry the garlic. Add the chopped tomatoes to this and fry for another minute or so.
- Once the garlic and tomato have turned a little brown, add the tomato puree. Add salt and pepper to taste. Cover and let it simmer for 30 seconds.
- When you’re ready to eat, cut the polenta into desired shape (slices, squares or circles) and top with sauce. Garnish with chopped basil.