1. boil the vegetable broth; once boiling, stir in the polenta - let it simmer on low heat while stirring frequently for 15 minutes. 2. Remove from the heating element; stir in the crumbled feta, shredded parmesan, chopped sundried tomatoes, chopped up basil, and sliced olives. 3. once stirred in evenly, put the mixture in a GREASED cake pan (or any circular or square shaped container of similar diameter) and spread/press down evenly. 4. let the mixture firm up in the refrigerator for a minimum of 2 hours. 5. once firm, cut the firm polenta mixtures into slices (approximately 16); coat in flour, shaking off excess. 6. fry the floured polenta in olive oil until nicely browned; then drain on paper towel. ---------------------------------------------------------------------------
Nutrition
Ingredients
