|
| |
|
 |
- Skillet Polenta with Tomatoes and Gorgonzola
- (Polenta Alla Padella con Pomodori e Gorgonzola)
|
-
- Ingredients:
-
2 tablespoons extra-virgin olive oil
4 cups water
1 and 1/3 cups yellow cornmeal
1 and 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:
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. Makes 4 servings.
That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|
