Polenta

Grease a standard sized loaf pan (9x5) and line it with waxed paper. Set aside.

In a small saucepan, heat 2 Tblsp. olive oil, add 1 medium chopped onion & 5 cloves minced garlic and saute over a low heat until soft & translucent.

In another medium saucepan, heat 5 cups water with 1 teasp. salt - bring it to a full boil. To the boiling water - VERY,VERY SLOWLY- whisk in (with a wire whisk) 1-1/2 cups polenta (you can use regular type or the quick cooking type). Stir continually, making sure ALL the lumps are broken up. Continue stirring with a wooden spoon after it's smooth - and cook (according to package directions) until the polenta is thickened. This will take anywhere from 10 minutes to 1/2 hour, depending on the type of polenta you're using.

When it's fully cooked, add 2/3 C. grated parmesan cheese and 1/2 cup chopped sundried tomatoes (oil packed/drained well). Add the onion/garlic mixture, stirring well and to the polenta mixture, add salt (to taste) and a generous amount of fresh ground pepper. Stir in 6 large leaves of fresh minced basil. (If you like a smoother, creamier polenta, use more water. After you've made it once or twice you'll figure out how to adjust the amount of water to your personal preference.)

Spread the polenta in the prepared pan. Cover and refrigerate for a couple hours until cooled and set. Remove from pan & cut slices of polenta - saute in a teflon pan for a few minutes on each side - or if you like it crusty, fry on a higher heat for a longer amount of time. You can also serve the polenta hot & spooned onto a plate with or without your favorite sauce/gravy. Whatever floats your boat. ;-)