Polenta Gnocchi With Dried Tomato Chutney Recipe

• 2 c. low-fat (1%) lowfat milk (470 ml)
• 1/2 c. vegetable broth (120 ml)
• 1 c. cornmeal">polenta or possibly yellow cornmeal (138 g)
• 1/2 tsp salt
• 1 tsp minced fresh sage or possibly 1/4 tsp. grnd sage
• 1 lrg egg
• 1 Tbsp. butter or possibly margarine
• 1/2 c. finely shredded Parmesan cheese (20 g)
• 1 c. dry tomatoes (not oil-packed) (about 2 1/2 ounce./70 g)
• 1 lrg jar diced pimentos (about 4 ounce./115 g)
• 1/2 c. liquid removed capers (85 g)
• 4 x cloves garlic peeled
• 2 Tbsp. minced fresh basil or possibly 2 tsp. dry
•     basil
• 1 Tbsp. extra virgin olive oil (15 ml)
• 4 tsp marsala or possibly port (or possibly to taste) (20 ml)
• 1 tsp Dijon mustard
•     Sage sprigs

Directions