Polenta Tomato Bread:
Prepare Polenta Bread as above except place 1/4 cup dried tomatoes in a small bowl and cover with boiling water. Let stand about 10 minutes. Drain. When cool enough to handle, snip into small pieces. Stir the snipped tomatoes into the batter with the 1/4 cup polenta.
Cool, wrap and store baked bread for 2 to 3 days at room temperature or freeze up to 3 months. Thaw at room temperature for 1 hour.