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