Polenta Sunrise

• Vegetable oil for coating the baking dish
• 2 3/4 cups water
• 3/4 teaspoon kosher salt
• 1/2 cup polenta
• 1/3 cup heavy cream
• 1/2 cup Parmesan cheese
• 1 1/4 cups drained, julienned oil-packed sun-dried tomatoes
• 3 tablespoons chopped fresh basil
• 1 tablespoon balsamic vinegar
• 3/4 teaspoon minced garlic
• 1/8 teaspoon pepper

1. Brush an 8-by-8-by 2 1/2-inch glass baking dish with the oil.
2. Bring the water and kosher salt to a boil in a heavy, medium saucepan over medium heat.
3. Add the polenta using a whisk to incorporate.
4. Reduce the heat.
5. Let simmer for about 10 minutes, stirring frequently.
6. Add the cream, using a whisk to incorporate.
7. Cook until the consistency is soft and thick, about 10 minutes.
8. Remove from the heat and add the Parmesean cheese, using a whisk to incorporate.
9. Pour the polenta into the prepared baking dish and spread evenly into the dish using a large spatula or the back of a large spoon.
10. Refrigerate until chilled.
11. To make the salsa: Mix the sun-dried tomatoes, basil, balsamic vinegar, garlic, and pepper together in a small bowl.
12. To assemble: Preheat the oven to 300 degrees F. Trim the edges of the polenta and cut into 36 squares.
13. Top each square with 1/2 teaspoon of the salsa.
14. PLace on a foil- or parchment paper-lined baking sheet.
15. Bake until slightly warm, 8 to 10 minutes.
16. Serve warm.
17. Tips: The polenta and the salsa can be prepared up to 2 days in advance.
18. The squares can be assembled up to 1 day in advance.
19. Bake as directed.

vegetable oil, water, kosher salt, polenta, heavy cream, parmesan cheese, tomatoes, fresh basil, balsamic vinegar, garlic, pepper

Taken from www.foodnetwork.com/recipes/polenta-sunrise-recipe2.html (may not work)