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| Food for Thought | |
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| POLENTA WITH SUN-DRIED TOMATO SALSA | |
| Polenta | Salsa |
| Vegetable oil for coating baking dishes 5 1/2 cups water 2 teaspoons salt 1 cup polenta 2/3 cup heavy cream 2 cups parmesan cheese. |
(mix ingredients in a small bowl): 2 1/2 cups drained (oil-packed), sun-dried tomatoes, julienned 6 tablespoons fresh chopped basil 2 tablespoons balsamic vinegar 2 teaspoons minced garlic 1/2 teaspoon pepper |
| 1 | Brush two 8"x8"x2 1/2" glass baking dishes with oil. |
| 2 | Bring water and salt to a boil in a heavy medium sauce pan over medium heat. Add polenta stirring. Reduce the heat, letting simmer 10-15 minutes, stirring frequently. May have to keep a lid on as polenta "pops." |
| 3 | Add cream, using whisk to incorporate. Cook, until the consistency is soft and thick, about 10 minutes. |
| 4 | Remove from heat and add the parmesan cheese, stirring. |
| 5 | Pour polenta into baking dishes, spreading evenly. Refrigerate until chilled. |
| 6 | Cut into 72 1"x1" squares. Place each square on a foil or parchment paper lined baking sheet (can place fairly close to one another). Top each square with 1/2 teaspoon of the salsa. Refrigerate until needed. |
| 7 | Bake until warm in a 300 degree oven (about 10 minutes). Enjoy! |
| Ann Hill, from Lisa Parelli Gray | |
| Served at the Holiday Lunch Fundraiser, 12/02 |
