Beer makes batters better, meat more tender, and sauces more flavorful.
Baked Polenta With Gorgonzola
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- #84833
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons olive oil, divided
4 cups vegetable broth
1 1/2 cup cornmeal
1 teaspoon salt
1/4 cup sun-dried tomatoes packed in oil, finely chopped
1/2 cup crumbled Gorgonzola cheese
directions
Preheat oven to 425 degrees F. Coat bottom and sides of an 11- x 7-inch glass baking dish with 1 tablespoon olive oil. Set aside.
Combine vegetable broth, cornmeal and salt in a large sauce pot 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.
added by
ruby05
nutrition data
Nutritional data has not been calculated yet.
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