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Sun-dried Tomato Polenta with Asiago Cheese - Veg

Sun-dried Tomato Polenta with Asiago Cheese - Veg comes together with Olive Oil, Red Onion, Garlic, Oil Packed Sun Dried Tomatoes, and Fresh Sage. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 1
• 3
• 1 cup
• 2 tbsp
• 1 tbsp
• 4 cup
• 1 cup
• 1 cup

Method (preview)

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the onion and garlic and cook until transparent, about 10 minutes.

3. 3

   Add the tomatoes, sage and basil.

4. 4

   Set aside.

5. 5

   Bring the water to a boil in a medium saucepan over medium-high heat.

6. 6

   Gradually add the polenta, while stirring constantly.

7. 7

   Reduce the heat to low and cook until the polenta is tender, about 20 minutes.

8. 8

   Add the tomato mixture and cheese.

9. 9

   Mix well.

10. 10

    Pour into a buttered 9x13x2-inch baking dish.

11. 11

    Let sit until firm, about 1 hour.

12. 12

    Cut into squares and serve at room temperature or heat in a skillet over medium heat.

13. 13

    S(Formatted by Chupa): "10.17.04"

14. 14

    Contributed to the FareShare Gazette by Chupababi; 5 December 2004. www.fareshare.net