Sun Dried Tomato Polenta

  • 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.