- 1 quart milk
- 1 (42-ounce) can vegetable broth, warm
- 1-½ cups coarse corn meal (polenta)
- 1 tablespoon olive oil
- 1 fresh bay leaf (optional)
- 1 sprig thyme, bruised
- ¼ cup sun-dried tomatoes in olive oil, finely chopped
- ½ cup Cheddar cheese (optional), diced
- 10 tablespoons sour cream
- ½ teaspoon white pepper, freshly ground
- 1 teaspoon salt
Making polenta:
- In a deep saucepan, heat the olive oil and fry the bay leaf (if used), thyme and garlic until golden.
- Add the milk. Bring to a boil, then immediately add the polenta. Bring the liquid back to a boil, then add 2 cups of vegetable broth and the Cheddar cheese (if used) and stir frequently.
- After bringing the liquid to a boil, lower the heat to medium-low and cook for about 15 minutes.
- Check the liquid and periodically add ½ to 1 cup of warm broth as soon as the liquid has been absorbed (I also add 3/4 cup warm water towards the end).
- Let simmer for about 50-60 minutes total.
- Garnish with fresh sprigs of thyme.
