Skillet Polenta With Tomatoes N Gorgonzola
From mystic_river1 14 years ago
- 20 minutes to make
- Serves 4
I made this for lunch today and I really enjoyed the combination of flavors.Very hearty and satisfying. This one is from the Cookies From Italy Newsletter.
Ingredients
- Ingredients: shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 4 cups water shopping list
- 1 and 1/3 cups yellow cornmeal shopping list
- 1 and 1/4 teaspoons salt shopping list
- 1/2 cup slivered fresh basil leaves shopping list
- 2 cups halved cherry tomatoes shopping list
- 2 garlic cloves, minced shopping list
- 1 cup crumbled gorgonzola cheese (about 4 ounces) shopping list
- 1 cup shredded mozzarella cheese (about 4 ounces) shopping list
How to make it
- Directions:
- Preheat oven to 450°F.
- Brush 12-inch diameter ovenproof skillet with 1 tablespoon olive oil.
- Combine 4 cups water, yellow cornmeal, and salt in heavy large saucepan.
- Bring to boil over medium-high heat, whisking constantly.
- Reduce heat to medium-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly, about 3 minutes.
- Whisk in remaining 1 tablespoon olive oil and 1/4 cup basil.
- Transfer polenta to prepared skillet; flatten polenta to even thickness.
- Sprinkle polenta with tomatoes and garlic.
- Sprinkle evenly with Gorgonzola, mozzarella, and remaining 1/4 cup basil.
- Bake until cheese is melted and bubbling, about 16 minutes.
- Cut polenta into wedges and serve from skillet.
juels
quaziefly
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