Polenta Bites

• 3 quarts water
• 1 1/2 sticks butter
• 1 1/2 teaspoons minced garlic
• 1 tablespoon chicken base
• 3 cups polenta, coarse (available in bulk at natural food stores))
• Shredded mix of Italian cheeses (Parmesan, mozzarella, Asiago, Pecorino Romano, etc.)
• 2 tablespoons chopped sun-dried tomatoes
• 2 tablespoons chopped fresh sage leaves
• 2 tablespoons chopped fresh chives
• Toasted Pine nuts (for garnish-optional)

1. Bring to a boil the water, butter, garlic and chicken base in large heavy bottomed stock pot. Add polenta, stirring with a whisk until well mixed.
2. Turn down heat to lowest point possible. (I stack 2 grates, at a 90 degree angle for best stability, on my gas stove. This moves pot farther from heat and prevents sticking or burning.) Whisk every 10 minutes. After 40 minutes remove pot from heat.
3. While polenta is cooking spray jelly roll pan heavily with cooking spray. Cover pan, including sides, with parchment paper, spray again. Chop sage, tomatoes & chives.
4. Stir in cheeses, sage, tomatoes & chives, using wooden spoon. Spread polenta evenly in pan. Bake at 350 u0b0F for 20 minutes or until firm. Remove from oven. Let cool. Slice into 12, 20, 24 or 30 squares or rectangles, your preference. Halve the squares to serve as triangle appetizers. Sprinkle with pine nuts to garnish.
5. NOTES :May be reheated on greased pan for 20 minutes when serving later.
6. Leftovers? Serve with poached or fried eggs for breakfast.

water, butter, garlic, chicken base, polenta, italian cheeses, tomatoes, sage, fresh chives, nuts

Taken from www.epicurious.com/recipes/member/views/polenta-bites-1216158 (may not work)