Sun‑Dried Tomato & Basil Polenta Bites

Ingredients

• 1 cup instant polenta
• 2 cups water
• 1 tbsp olive oil
• ¼ cup sun‑dried tomatoes
• 2 tbsp fresh basil leaves
• ¼ tsp salt

Instructions

1. 1

   Bring water to boil, add salt and olive oil.

2. 2

   Stir in instant polenta, cook 2‑3 minutes until thick.

3. 3

   Spread polenta onto a parchment sheet, smooth to ~½‑inch thickness.

4. 4

   Cool 5 minutes, then cut into bite‑size squares.

5. 5

   Top each square with a piece of sun‑dried tomato and a basil leaf.

6. 6

   Serve at room temperature.