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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Slightly modified (and reduced) from a Canadian Living recipe, this polenta is delicious either right out of the pot and creamy or allowed to set, cut into sticks and roasted. The sun dried tomatoes add a little dimension and colour (not to mention nutrition) to the mixture. Ingredients:
2 1/4 cups water |
6 (dry pack) sun-dried tomato halves, diced small |
1/2 tsp salt |
1/4 tsp garlic powder |
1/4 tsp dried oregano |
1 tsp pepper |
1/2 cup bob's red mill corn grits (polenta) |
2 oz semi-soft goat cheese, crumbled |
Directions:
1. In a saucepan (heavy bottomed is best!), combine water, tomatoes, salt, garlic powder, oregano and pepper. Bring to a boil.
2. In a steady stream, stirring constantly, add polenta and cook (still stirring) for 20 minutes. Remove from heat.
3. Stir in the goat cheese until melted, serve immediately.
4. *Note: if chilling to slice/roast, pour into a greased baking dish and allow to cool to room temperature. Cover and refrigerate overnight.
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