Skillet Polenta with Tomatoes and Gorgonzola |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with: Romaine salad with creamy Italian dressing, and steamed Broccolini. Dessert: Lemon gelato topped with sliced figs and Marsala. Ingredients:
2 tablespoons extra-virgin olive oil |
4 cups water |
1 1/3 cups yellow cornmeal |
1 1/4 teaspoons salt |
1/2 cup slivered fresh basil leaves |
2 cups halved cherry tomatoes |
2 garlic cloves, minced |
1 cup crumbled gorgonzola cheese (about 4 ounces) |
1 cup shredded mozzarella cheese (about 4 ounces) |
Directions:
1. Preheat oven to 450°F. Brush 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil.
2. 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.
3. 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.
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