Polenta with Sun Dried Tomatoes
Polenta with Sun Dried Tomatoes is a deliciously creamy dish made with cornmeal. It can be prepared many different ways- creamy (like porridge), thick, cut then fried, or sautéed. You can add all types of ingredients to your polenta- try some Italian cheeses, herbs, and seasonable veggies.
Prep time: 30 minutes
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
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.
Chef Chuck Kerber