Sauteed Polenta

Sauteed Polenta

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3 1/2 cups water, divided

1 tsp. salt

1 1/4 cups cornmeal

1 cup jack cheese, shredded

1/4 cup basil, chopped

1/4 cup sun dried tomatoes, diced

1/4 cup butter

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Combine 2 1/2 cups water and salt in small saucepan, bring to a boil.

Mix cornmeal with 1 cup water. Add to boiling water stirring constantly.

Reduce heat to low and cook for 3 minutes. Add butter, cheese,

 sun dried tomatoes and basil. Cook for 3 more minutes until mixture has thickened.

Butter a 8x8" pan add mixture and smooth, refrigerate for 1 hour or overnight.

Cut into 9 pieces, then each of the 9 pieces in half corner to corner.

Fry in lightly greased skillet over medium heat 4-5 minutes each side.

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This recipe was created to go with the Mediterranean shrimp recipe

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