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Sun-Dried Tomato Polenta

Serves: 6
Cooking Time: 20 min


  • 1/2 tablespoon garlic, chopped
  • 2 cups mushrooms, sliced
  • 1/4 cup onions, finely diced
  • 1/2 cup sun-dried tomatoes, sliced in strips
  • 2 tablespoons olive oil
  • 28 oz Manischewitz® Chicken or Vegetable Broth (2 cans)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 3/4 cup yellow corn meal
  • Sliced mushrooms and fresh parsley, for garnish
  1. In a large skillet sauté garlic, mushrooms, onions and sun-dried tomatoes in olive oil for 3 to 5 minutes or until tender.
  2. Add Manischewitz® Chicken or Vegetable Broth, thyme and salt; bring to a boil.
  3. Add corn meal, stirring well; reduce heat and simmer for 8 to 10 minutes, stirring constantly.
  4. Polenta can be served as is or it can be poured onto a cookie sheet and chilled in the refrigerator.
  5. When mixture is chilled, cut into triangles or other shapes then reheat in a skillet .
  6. Garnish with mushrooms and parsley if desired.


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Nutrition Information

  • Servings per Recipe: 6
  • Calories (kcal): 133
  • Total Fat: 7g
  • Cholesterol: 0mg
  • Total Carbs: 16g
    • Dietary Fiber: 2g
  • Protein: 3g

View detailed nutrition