Soft Baked Polenta with Sundried Tomatoes

1 tbsp olive oil
1 small onion, chopped
5 cups vegetarian stock, divided
1.5 cups yellow cornmeal
2 cups water
3/4 cup sun-dried tomatoes
1/2 cup gruyere
1/2 cup mozzarella
1/4 cup shredded parmesan
1/2 cup evaporated skim milk

Bring the 2 cups of water to a boil, in a saucepan or in the microwave. Pour over the tomatoes and set aside for at least an hour to rehydrate and cool. Drain the tomatoes, reserving the water for the pasta e fagioli or another soup recipe, and mince them finely. Set aside.

Saute the onion in the olive oil in a large saucepan over medium heat until onion is translucent, 5-7 minutes. Add 3 cups of stock and raise heat to bring to a boil. Mix the other 2 cups of stock with the cornmeal. When the onion-stock mixture comes to a boil, whisk in the stock-cornmeal mixture slowly and then reduse heat to medium-low. Cook, whisking frequently, until  significantly thickened, about 15 minutes. Be careful to whisk the bottom to prevent burning.

Prepare a 2-quart casserole by spraying with nonstick spray, and preheat the oven to 350 degrees. Pour in half of the polenta (cornmeal mush). Sprinkle on half the cheeses and all of the tomatoes. Pour in the other half of the polenta. Sprinkle with remaining cheese. Pour the evaporated milk over the top. (I covered the casserole dish and refrigerated it at this point,
proceeding with the ramining steps the next day).

Bake at 350 degrees, uncovered, for 45-50 minutes, until bubbly and browned on top. Let sit 10 minutes or so before serving to firm up.

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