Ingredients

• 4 oz Gorgonzola Cheese crumbled
• 1 cup Corn Grits-Polenta
• 2 oz Sun-Dried Tomatoes in oil, drained & chopped
• 1/2 tsp Sea Salt
• 2 Garlic cloves, minced
• 4 cups Water
• 1 Tbsp Basil

Instructions

1. In a medium saucepan bring water to a boil, add polenta, basil, salt and tomatoes, stirring constantly. Reduce heat and simmer for about 45 minutes until very thick; stir at least every 5 minutes.
   
   
   
   Pour and scrape polenta onto a buttered platter, cool about 3-5 minutes. Cut into squares. Heat grill and grill for 2-4 minutes on each side. Top with crumbled Gorgonzola cheese; heat under broiler until cheese is melted (watch closely). Top with freshly chopped basil.
   
   
   
   Makes 6 servings.