How to make it

  • set oven to 350F (325F if a convection oven)
  • Soak the sun dried tomatoes in the wine for 10 minutes or so
  • In an oven-proof sauce pan, keeping in mind that it will need to hold at
  • least six cups of 'stuff'
  • sweat the onion and celery in the oil with the salt
  • when soft, add the garlic
  • chop the tomatoes and add them and the soaking liquid to the sweat
  • Add broth and cream and bring to a boil
  • sprinkle on the polenta and bring back to a boil
  • put on a lid and cook in the oven for 20 minutes. (If you like your polenta
  • more grainy, just lower the temp and cook on the stove. I like mine more
  • creamy.)
  • Remove from the oven and stir in the cheese.
  • Correct seasoning.

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