Ingredients
| 1-1/2 cup | cornmeal | | 1-1/2 cup | boiling water | | 1-1/2 cup | milk | | 1/4 cup | butter | | 1/3 cup | finely chopped sun-dried tomatoes | | 1/2 cup | shredded cheddar cheese | | 1/2 cup | finely crumbled feta cheese | | 3 | green onions, finely chopped | | 1 | egg, beaten | | 1/2 tsp. | ground red pepper | | 1/2 tsp. | thyme leaves |
Topping
| 1/2 cup | shredded cheddar cheese | | 1/2 cup | finely crumbled feta cheese |
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Instructions
Preheat oven to 400°F. In a small bowl stir together cornmeal and water. In large skillet combine milk, butter, and tomatoes. Bring to boil; stir in cornmeal mixture. Reduce heat to medium-low and cook, stirring constantly, for 5 to 7 minutes or until mixture thickens. Remove from heat. Stir in remaining ingredients.
Spoon into greased 8x11 baking pan. Sprinkle cheeses evenly over top. Bake 20 to 25 minutes, until cheese begins to brown. Cut into 1-inch squares and serve warm.
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