Polenta Sun Dried Tomatoes. Bring 6 cups of water to a boil. 5 sun-dried tomatoes 1 dried chipotle chile pepper.
Turn off the heat. 5 sun-dried tomatoes 1 dried chipotle chile pepper. In a medium pot bring the polenta water salt and sundried tomatoes to a simmer and stir.
Cover the sun dried tomatoes with the boiling water in a non-reactive heatproof bowl and set aside.
Pour the polenta in slowly in a thin stream stirring constantly. Toss in the sun dried tomatoes and herbs and combine with the mushrooms. Stir in the butter and pecorino until fully incorporated then toss in the sundried tomatoes and basil and stir. Microwave high on 8 mins or until broth is simmering.