Polenta w/Sundried tomatoes and green onions
Prep Time: 10 minutes
Cook Time: 10 minutes
Other Time: 1 hour in refrigerator to cool

2 Cups water
1/2 Cup cornmeal
1/4 Cup chopped sundried tomatoes
2 Each green onions chopped( green parts only)
salt and pepper to taste or add any of your favorite seasonings
GARNISH: Butter and shredded parmesan cheese

Combine cornmeal, sundried tomatoes, green onions, salt, pepper and 1/2 cup water together until well mixed.

Bring 1 1/2 cups water to a boil and pour cornmeal mix into pot, stirring constantly until smooth. Turn to simmer cover and cook about 10 minutes. Pour into mini loaf pan and cool in refrigerator for about an hour.

To cook cut into slices and pan fry w/cooking spray until golden brown. Top with butter and shredded parmesan cheese. Serve hot as either an appetizer or a side item for entrees. You can also serve them up hot in the creamy style, but I prefer mine formed and fried crispy. Wine Pairing(if served as an appetizer) Chardonnay, Gewurztraminer, Pinot Noir or Zinfandel.