Polenta Cubes with Goat Cheese Veg. Sauce

Polenta Cubes

13 in by 9 inch cookie sheet with sides, sprayed with vegetable spray.
2cups. water
1 cup cornmeal
2 tbsp. grated Parmesan cheese
1 1/2 tsp. minced garlic

In a deep saucepan, bring water to a boil. Add garlic. Reduce heat to low and gradually whisk in cormneal. Pay attention to this or you'll get lumps. Cook 5 minutes, stirring all the while. Stir in Parmesan. Pour out onto baking sheet, smooth out. Chill.

Sauce

2tsp. vegetable oil
2tsp. minced garlic
2cups chopped leeks
2 cups. red bell peppers
1 1/2 cups vegetable stock
2/3 cups chopped softened sun-dried tomatoes
1/2 c. sliced black olives
2tsp. dried basil
4oz. goat cheese crumbled
2 tbsp. balsamic vinegar

In a large nonstick saucepan, heat oil over medium high heat. Add garlic, leeks, and red peppers: cook 5 to 8 minutes until soft and slightly browned. Stir in vegetable stock, sun-dried tomatoes, olives and basil. Reduce heat to medium, cove and cook 4 minutes.

Meanwhile, cut cooled polenta into 1/2 inch squares. Stir cheese and balsamic vinegar into sauce until cheese melts. Stir in polenta cubes, cook, stirring 4 minutes or until heated through. Serve immediately.

In a hurry! Pour your hot palenta into individual shallow pasta bowls and then just top with the sauce. MMMMMMMMMMMMMM. good.

I have reheated by frying the polenta cubes (without the sauce) and then topping with sauce. * I personally do not like balsamic vinegar and have left it out with acceptable results.