Sun Dried Tomato Soup with Polenta Croutons

Ingredients

• For the polenta croutons
• 3 cups water
• 1 1/2 teaspoons salt
• 1 cup yellow cornmeal
• 1/2 teaspoon dried basil
• 2 tablespoons butter
• 3/4 cup finely grated Parmesan cheese
• For the soup
• 4 tablespoons butter
• 2 large shallots, minced
• 2 large cloves garlic, minced
• 1/2 cup diced sun dried tomatoes packed in oil, but drained
• 3 tablespoons AP flour
• 1 28 ounce can San Marzano tomatoes
• 6 cups chicken broth
• 4 large basil leaves, torn
• The Polenta Croutons

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