Serves 6-8

Prep time: 30 minutes

Ingredients:

2 cups water

2 cups chicken stock

1 cup whole milk

1 cup heavy cream

2 cups yellow cornmeal

4 tablespoons butter

1/3 cup hydrated and sliced sun dried tomatoes

1/3 cup fresh grated parmesan cheese

2 tablespoons chopped Italian flat leaf parsley

1 teaspoon salt

2 tablespoons fresh cracked black pepper

Sun Dried Tomatoes

Directions:

Place all of the liquids in a saucepot over medium-high heat- bring to a boil. Add the cornmeal and stir continually until the cornmeal thickens, and begins to pull away from the sides of the pan.

Remove from the heat. Add the butter- mix until smooth. Add the remaining ingredients and combine thoroughly.

Serve immediately.