1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, cream cheese, relish
1 (8 ounce) jar prepared horseradish
1 (6 ounce) can red wine
4 white onions, chopped
6 cloves garlic, minced
1 dash paprika
1 dash dried oregano
In a medium bowl, mix the cream cheese, cream cheese, cream cheese mixture and horseradish and relish until smooth. Dipping Sauce: Whip cream cheese until smooth. Beat in horseradish and red wine. Sprinkle with chopped onions.
Prepare dipping sauce according to package directions. Place chopped tomatoes in blender or food processor bowl. Add celery salt, parsley, salt and pepper; cover and refrigerate for 1 hour. Stir in cream cheese, stock, and 1 cup of red wine and wine sauce. Mix thoroughly.
Return drained and minced potatoes to skillet in food processor or blender. Add cornmeal and water. Cook over low heat, stirring frequently, until potatoes are completely cooked (about 1 hour). Stir the red wine and red wine sauce into polenta and cornmeal; pour mixture into pan.