Sundried Tomato Polenta

4 cups chicken broth
8 sundried tomatoes
1 cup cornmeal
2 tablespoons butter
1 clove garlic, crushed

1. Bring chicken broth and sundried tomatoes to a boil in a large saucepan. Remove from heat and stir in cornmeal.
2. Spread cornmeal mixture out on a cookie sheet or large casserole dish, evenly spacing the sundried tomatoes. Allow to cool until firm.
3. Cut circles out of the polenta with the rim of a pint glass and set aside, discard remaining polenta or reserve for another use.
4. Melt butter with garlic in a large skillet over medium heat. Lightly brown polenta rounds in batches, then serve.

Makes 4 servings