Skillet Polenta with Tomatoes and Gorgonzola

• 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)

1. Preheat oven to 450F.
2. Brush 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil.
3. Combine 4 cups water, yellow cornmeal, and salt in heavy large saucepan.
4. Bring to boil over medium-high heat, whisking constantly.
5. Reduce heat to medium-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly, about 3 minutes.
6. Whisk in remaining 1 tablespoon olive oil and 1/4 cup basil.
7. Transfer polenta to prepared skillet; flatten polenta to even thickness.
8. Sprinkle polenta with tomatoes and garlic.
9. Sprinkle evenly with Gorgonzola, mozzarella, and remaining 1/4 cup basil.
10. Bake until cheese is melted and bubbling, about 16 minutes.
11. Cut polenta into wedges and serve from skillet.

extravirgin olive oil, water, yellow cornmeal, salt, basil, tomatoes, garlic, gorgonzola cheese, mozzarella cheese

Taken from www.epicurious.com/recipes/food/views/skillet-polenta-with-tomatoes-and-gorgonzola-108620 (may not work)