Sun Dried Tomato Polenta

• 6 oz tomatoes

• 1 oz garlic

• 1 oz shallots

• 2 oz olive oil

• 3 cups milk

• 1 cup water

• 1 cup white polenta

• ½ cup marscapone

For the Polenta:

1. Heat the milk and water in a large pot and bring to a boil.

2. While it is simmering, slowly add the polenta.

3. Stir constantly for 6 to 7 minutes, or until the liquid has been absorbed.

4. Remove from heat and stir in the mascarpone.

5. Set the polenta aside.

For the Sun-dried Tomatoes:

1. Sauté garlic and shallots in olive oil over low to medium heat until golden brown.

2. Add sun dried tomatoes and cook for about 3 to 5 minutes until soft.

3. Set aside.

4. Puree half of sun dried tomatoes in a blender.

5. The other half should be chopped.

To Assemble:

1. Combine polenta, chopped sun dried tomatoes and puree. Serve immediately.