Baked Polenta with Gorgonzola
Baked Polenta with Gorgonzola
2 tbsp. olive oil
4 cups vegetable broth
1-1/2 cups cornmeal
1 tsp. salt
1/4 cup sun-dried tomatoes packed in oil, finely chopped
1/2 cup crumbled Gorgonzola cheese
Preheat oven to 425. Coat bottom and sides of 11 x 7-inch glass baking dish with 1 tablespoon olive oil; set aside.
Combine vegetable broth, cornmeal and salt in a large saucepot and bring to a boil. Reduce heat and simmer, stirring constantly, until polenta pulls away from the sides of pot, about 4 minutes. Remove from heat and let stand 5 minutes. Stir in tomatoes and remaining 1 tablespoon olive oil. Pour into prepared dish and top with cheese. Bake for 20 minutes or until cheese is melted.
2 tbsp. olive oil
4 cups vegetable broth
1-1/2 cups cornmeal
1 tsp. salt
1/4 cup sun-dried tomatoes packed in oil, finely chopped
1/2 cup crumbled Gorgonzola cheese
Preheat oven to 425. Coat bottom and sides of 11 x 7-inch glass baking dish with 1 tablespoon olive oil; set aside.
Combine vegetable broth, cornmeal and salt in a large saucepot and bring to a boil. Reduce heat and simmer, stirring constantly, until polenta pulls away from the sides of pot, about 4 minutes. Remove from heat and let stand 5 minutes. Stir in tomatoes and remaining 1 tablespoon olive oil. Pour into prepared dish and top with cheese. Bake for 20 minutes or until cheese is melted.