Recipe: Herbed Soft Polenta with Sun-Dried Tomatoes

HERBED SOFT POLENTA WITH SUN-DRIED TOMATOES

4 1/2 cups water
1 1/2 cups yellow cornmeal (coarse is better, but regular works)
1 teaspoon kosher salt
2 tablespoons butter
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1/4 cup crumbled goat, feta or blue cheese
1/4 cup sun-dried tomatoes, chopped
2 tablespoons chopped herbs (any combination of basil, oregano, parsley, sage and rosemary)
1/2 teaspoon freshly ground black pepper

Bring water to a boil. Gradually and slowly whisk in the cornmeal and salt, constantly whisking to avoid lumps. Reduce heat to low and cook until thick, stirring frequently, about 15 to 20 minutes.

Remove from heat and stir in butter, three cheeses, tomatoes, herbs and pepper. Serve warm.

Makes 6 to 8 servings
Adapted from source: Par Fork! The Golf Resort Cookbook by Gwen Ashley Walters and Olin Ashley