Grits Polenta

Ingredients:

6 cup vegetable broth
2 cup organic stone ground corn meal
pinch seasoned salt, to taste
pinch red pepper flakes, to taste
optional 1/4 cup chopped sun-dried tomatoes

Instructions:

In medium saucepan over high heat, bring broth to boil. Reduce heat to medium.

Slowly whisk in corn meal, salt, and pepper, and whisk constantly to prevent lumps. If lumps do form, break them up with whisk.

Soaked optional sun-dried tomatoes to plump, then drain.

Remove from heat, stir in tomatoes if using, and serve. Best if eaten right away.