4 cups chicken stock
½ cup roasted pine nuts
1 ½ cups cornmeal
2/3 cup julienned sun dried tomatoes
½ cup grated parmesan
pinch saffron
** sea salt and freshly ground black pepper

Place chicken stock and saffron in heavy saucepan. Bring to boil. Stir in cornmeal slowly. Lower heat. Add tomatoes. Simmer and stir constantly 15 minutes. The polenta should be the consistency of mashed potatoes. Thin with more chicken stock if necessary. Add cheese. Stir until melted. Add pine nuts. Season to taste with sea salt and freshly ground black pepper. Keep polenta warm in double boiler.