Sun-Dried Tomato Polenta

Serves: 6
Cooking Time: 20 min

Ingredients

• 1/2 tablespoon garlic, chopped
• 2 cups mushrooms, sliced
• 1/4 cup onions, finely diced
• 1/2 cup sun-dried tomatoes, sliced in strips
• 2 tablespoons olive oil
• 28 oz Manischewitz® Chicken or Vegetable Broth (2 cans)
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 3/4 cup yellow corn meal
• Sliced mushrooms and fresh parsley, for garnish

Preparation:

1. In a large skillet sauté garlic, mushrooms, onions and sun-dried tomatoes in olive oil for 3 to 5 minutes or until tender.
2. Add Manischewitz® Chicken or Vegetable Broth, thyme and salt; bring to a boil.
3. Add corn meal, stirring well; reduce heat and simmer for 8 to 10 minutes, stirring constantly.
4. Polenta can be served as is or it can be poured onto a cookie sheet and chilled in the refrigerator.
5. When mixture is chilled, cut into triangles or other shapes then reheat in a skillet .
6. Garnish with mushrooms and parsley if desired.