I tried this recipe for a potluck mainly because last summer I had frozen some roasted tomatoes, garlic & basil that needed to be used. I also cleared my freezer of some leftover cheeses--gouda & asiago--which may have caused the unique cornmealish texture. Used water instead of broth, and sour cream instead of half & half but did not add dill. Doubled it and baked in glass loaf pans about 55 min. convection 350*. About 1/4 c. oil needed to be drained off each loaf after baking so maybe less oil is needed. Did not garnish. Like most things, it became better in flavor and texture later in the day when it was reheated in the microwave so this could be a make-ahead dish. <br/>Thanks Kittencal--your name on the recipe gave me confidence to serve the recipe in a group without auditioning it.