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
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