Fried Polenta with Tomato Basil Sauce

1. 1

   Butter a 12 by 14-inch baking dish and set aside.

2. 2

   In a large pot, bring the stock and milk to a boil.

3. 3

   While whisking, slowly add the cornmeal and continue to whisk until thick, about 15 minutes.

4. 4

   Stir in the red peppers and the blue cheese, if using.

5. 5

   Pour the mixture into the baking dish and cool completely in refrigerator.

6. 6

   When the polenta has cooled, cut into squares.

7. 7

   Heat 1 tablespoon olive oil in a saute pan.

8. 8

   Place the polenta squares in the pan and cook until golden brown, about 3 minutes on each side.

9. 9

   In another saute pan, heat the remaining olive oil and add tomatoes and garlic and cook for 2 to 3 minutes.

10. 10

    Whisk in the wine and butter and reduce until sauce has thickened and then add the basil and thyme.

11. 11

    Transfer the polenta to a platter and pour the tomato sauce over the squares.

* Per serving · 4 servings · Values may vary.