Herbed Sun-Dried Tomato Polenta Squares

This is a great make ahead recipe and perfect for any gathering. 

Prep time: 15 minutes

Cook time: about 15 minutes

Chill time: at least 1 hour

4 cups Blue Diamond Original Unsweetened Almond Breeze

4 cups vegetable broth

3 tablespoons butter or buttery spread

4 cloves garlic, minced

2 cups polenta

1/3 cup minced sun-dried tomatoes (preferably smoked)

3/4 teaspoon sea salt

1/2 cup shredded Parmesan cheese

2 tablespoons minced fresh basil (or 2 teaspoons dried)

2 tablespoons snipped fresh chives

To prepare polenta, lightly oil a foil-lined baking sheet. Melt spread in a medium saucepan over medium heat. Stir in garlic, then add Almond Breeze and broth and bring to a simmer. Add polenta and cook, stirring frequently, until mixture is thickening and bubbly. Reduce heat to low and and cook for 5 minutes more or until mixture is very thick, stirring constantly. Season with salt and pepper. 

Spread about 3/4-inch thick on prepared baking sheet. Let cool slightly, then cover with plastic wrap and chill until firm. Cut into 1 1/2-inch squares and top with desired topping. May be prepared several days ahead. 

Toppings:

Basil or sun-dried tomato pesto

Olive tapenade

Balsamic and olive oil marinated tomatoes

Sun-Dried Tomato Lamb Ragu (recipe @idofood.com)