Makes 4 servings. Difficulty
1-1/2 Tablespoons unsalted butter 1 shallot, minced 4 cups gf Chicken Stock 1 cup polenta 1/4 cup oil packed sun-dried tomatoes, drained and chopped 1/4 cup heavy cream Salt and freshly ground black pepper to taste
In a large saucepan, melt butter over medium heat. Add shallots and sauté for 2 minutes. Add chicken stock and bring to a boil. Add polenta, in a steady stream, to chicken stock. Reduce heat and simmer, stirring constantly. Cook polenta at a simmer for about 10 minutes or until thickened. Stir in chopped sun-dried tomatoes and cream. Adjust seasonings to taste with salt and freshly ground black pepper.