Polenta

1. Using a 5:1 water to polenta mix ratio, bring water to a boil
2. Slowly whisk in polenta, stirring constantly to avoid lumps.
3. Reduce heat to low and simmer, stirring occasionally, for about 20-25 minutes until the polenta is thick and creamy.
4. While the polenta is cooking, finely chop carrots and sundried tomatoes.
5. In a separate pan, sauté the chopped carrots and sundried tomatoes until tender.
6. Once the polenta is cooked, stir in cheese until melted and well combined. (Cheese can also be served on the side for dairy intolerances)
7. Serve the creamy polenta topped with the sautéed carrots and tomatoes.
8. Garnish with basil before serving.