Baked Polenta Recipe

  1. Preheat oven to 300 degrees F.
  2. Soak the sun-dry tomatoes in the boiling warm water for 30 min and then remove them.
  3. Roughly chop them and set them aside.
  4. In a small skillet, heat the 1/4 c. extra virgin olive oil on medium heat.
  5. Add in the garlic slices and fry till lightly golden brown, about 2 to3 min.
  6. Remove to a paper towel-lined plate.
  7. Oil an 8- by 12-inch baking dish with 1 tbsp.
  8. oil.
  9. Bring the stock to a boil in a large pot on high heat.
  10. Season the stock with the 1 1/2 teaspoon salt.
  11. Add in the polenta into the boiling stock in a slow, steady stream, stirring constantly with a wooden spoon.
  12. Reduce the heat to medium and cook for 10 min, stirring constantly.
  13. Add in the sun-dry tomatoes, fried garlic, Gorgonzola, 1/2 the basil and the asiago cheese.
  14. Scrape the polenta into the oiled baking dish, cover it with foil, and put it into the oven.
  15. After 20 min, sprinkle the top with grated mozzarella cheese.
  16. Continue baking the polenta 20 min longer or possibly till the cheese has melted on top.
  17. For a more caramelized top you can broil the baked polenta for 30 seconds.
  18. Serve, sprinkled with the remaining basil on top.
  19. Polenta is a pantry staple in Northern Italy made from cornmeal and is often flavoured with cheese.
  20. This cheesy, gooey baked version is absolutely irresistible.
  21. For the ingredient basil chiffonade, the term chiffonade means thin strips or possibly shreds.
  22. Yield is 6 servings.

tomatoes, boiling water, extra virgin olive oil, garlic, extra virgin olive oil, chicken broth, salt, italian instant polenta, gorgonzola cheese, basil chiffonade, asiago cheese, mozzarella cheese

Taken from cookeatshare.com/recipes/baked-polenta-75315 (may not work)

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