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Ingredients

• 1/2 c. dry sun-dry tomatoes
• 2 c. boiling water
• 1/4 c. extra virgin olive oil, for frying
• 3 clv garlic, sliced
• 1 Tbsp. extra virgin olive oil
• 5 3/4 c. chicken broth
• 1 1/2 tsp salt
• 1 1/2 c. Italian instant polenta
• 1/4 c. crumbled Gorgonzola cheese
• 1/4 c. basil chiffonade
• 1/2 c. grated asiago cheese
• 1/2 c. grated mozzarella cheese

Description

Preheat Oven To 300 Degrees F. Soak The Sun-dry Tomatoes In The Boiling Warm Water For 30 Min And Then Remove Them. Roughly Chop Them And Set Them Aside. In A Small Skillet, Heat…

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