Mini-Polenta Pancakes

Ingredients

• 3 cups water
• 1/4 tsp. dried basil
• 1 Tbs. vegetable stock
• 1/4 tsp. sea salt
• 1 cup Bob's Red Mill Polenta (corn grits)
• 1 Tbs. Colavita Extra Virgin Olive Oil
• 5 to 10 cloves Fresh CHRISTOPHER RANCH California Garlic, crushed
• 1/2 cup smoked Swiss cheese, shaved

Directions

1. In large saucepan, combine water, basil, stock and sea salt. Bring to a full boil.
2. Slowly pour polenta into liquid. Using wire whisk or spoon, stir constantly while pouring to keep polenta smooth. Reduce heat to low, and cook, stirring occasionally, about 20 minutes. Add more water to thin, if needed.
3. Heat nonstick skillet over medium-high heat, and lightly coat bottom with olive oil. Add 1 teaspoon garlic to skillet, and immediately place 1 heaping tablespoon cooked polenta into pan. Flatten with back of spoon or spatula. Repeat until polenta gone.
4. Cook until sides of polenta loosen from skillet, 1 to 2 minutes.
5. Place a dinner plate carefully place over skillet, and turn polenta pancake onto plate. You can make several, then keep covered on platter. Garnish with freshly grated cheese, and serve.