Polenta a La Dona Inez

• 2 cups polenta
• 6 cups water
• 2 teaspoons salt
• sun-dried tomato
• 2 -3 ounces goat cheese or 2 -3 ounces feta
• olive oil

1. Re-hydrate the tomatoes.
2. Chop them roughly.
3. Bring the water to a boil.
4. Add the salt and polenta in a stream, whisking, and simmer, stirring, for 4 to 5 minutes or until it is thick.
5. (The polenta will splatter.)
6. Stir in 3/4 cup of the Parmesan.
7. Working quickly, spread the polenta evenly in a lightly oiled shallow gratin or lasagna pan and let cool completely.
8. Top the polenta with tomatoes and crumbled cheese, drizzle with olive oil.
9. Bake the polenta for 20 to 25 minute at 350F.
10. If desired, place under broiler for 1 minute to brown the top.

polenta, water, salt, tomato, goat cheese, olive oil

Taken from www.food.com/recipe/polenta-a-la-do-a-inez-372368 (may not work)