Cheesy Sun Dried Tomato and Olive Polenta Wedges
Transform your side dish game with these irresistible Cheesy Sun-Dried Tomato and Olive Polenta Wedges! Made with creamy polenta infused with savory Parmesan and mozzarella, this recipe brings bold Mediterranean flavors to your table with the addition of tangy sun-dried tomatoes and briny Kalamata olives. Once set, the polenta is cut into wedges and pan-fried to golden perfection, giving each piece a crispy exterior that contrasts beautifully with its soft, cheesy interior. Perfect as an appetizer, a snack, or a standout accompaniment to your favorite main course, these wedges are easy to prepare and even easier to devour. Garnished with fresh basil and served with marinara or garlic aioli for dipping, they’re a true crowd-pleaser with a sophisticated twist.
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Recipe Information
Ingredients
- 1 cup Polenta (cornmeal)
- 4 cups Vegetable broth
- 0.33 cup Sun-dried tomatoes, finely chopped
- 0.25 cup Kalamata olives, pitted and chopped
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Mozzarella cheese, shredded
- 3 tablespoons Unsalted butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh basil leaves, finely chopped (optional, for garnish)
Instructions
Prepare an 8x8-inch baking dish by lightly greasing it with olive oil or cooking spray. Set aside.
In a large saucepan, bring the vegetable broth to a rolling boil over medium heat.
Lower the heat to a simmer and slowly whisk in the polenta in a steady stream to prevent clumping.
Cook the polenta, stirring constantly with a wooden spoon, for 10–12 minutes or until thick and creamy.
Reduce the heat to low and stir in the butter, grated Parmesan cheese, and mozzarella cheese until fully melted and combined.
Add the chopped sun-dried tomatoes, Kalamata olives, salt, and black pepper. Stir well to evenly distribute the ingredients.
Once fully combined, pour the polenta into the prepared baking dish and smooth it out into an even layer. Let it cool for 20–30 minutes at room temperature or until firm enough to cut.
Once the polenta has set, carefully cut it into wedges or rectangular pieces.
Heat the olive oil in a large nonstick skillet over medium heat. Working in batches, fry the polenta wedges for 3–4 minutes per side, or until golden brown and crispy on the edges.
Remove the wedges from the skillet and drain briefly on a paper towel-lined plate.
Garnish with fresh basil if desired and serve warm. These wedges pair beautifully with a marinara sauce or a garlic aioli for dipping.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 5698 mg | 248% | |
| Total Carbohydrate | 296.2 g | 108% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 44.6 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1097 mg | 84% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4529 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
