Polenta - cooking recipe

Ingredients

2 c. polenta (coarse corn meal)
6 1/2 c. water (a bit more if too stiff to stir)
3 Tbsp. butter
3 cloves chopped garlic
salt and pepper
3/4 lb. or less grated Fontina cheese
3/4 lb. sun dried tomatoes, sliced thin
1/2 c. walnuts
1/3 c. chopped parsley or basil

Preparation

Place water, butter and garlic in large pot; reduce to a simmer.
Slowly add corn meal, whisking all the while.
Reduce heat to low and cook, stirring frequently, for 20 to 25 minutes. Add salt and pepper (to taste) and tomatoes; stir.
Remove from heat; pour into a large, buttered flat baking dish (or two 9-inch pie plates).
Garnish with nuts and parsley or basil.
Bake at 350\u00b0 for 30 minutes.