Polenta a La Doña Inez

Submitted by CityGirl

"This recipe was taught to me by a friend of mine who has since passed away. We were both away from home at a training program in the Feldenkrais Method®. It rapidly became a favorite at the potluck dinners during the training and parties my house too."

 

• Ready In: 1hr 20mins
• Ingredients: 6
• Serves: 4

ingredients

• 2 cups polenta
• 6 cups water
• 2 teaspoons salt
• sun-dried tomato
• 2 -3 ounces goat cheese or 2 -3 ounces feta
• olive oil

directions

1. Re-hydrate the tomatoes.
2. Chop them roughly.
3. Bring the water to a boil.
4. Add the salt and polenta in a stream, whisking, and simmer, stirring, for 4 to 5 minutes or until it is thick. (The polenta will splatter.)
5. Stir in 3/4 cup of the Parmesan.
6. Working quickly, spread the polenta evenly in a lightly oiled shallow gratin or lasagna pan and let cool completely.
7. Top the polenta with tomatoes and crumbled cheese, drizzle with olive oil.
8. Bake the polenta for 20 to 25 minute at 350°F.
9. If desired, place under broiler for 1 minute to brown the top.