Skillet Polenta with Tomatoes and Gorgonzola

1. 1

   Preheat oven to 450F.

2. 2

   Brush 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil.

3. 3

   Combine 4 cups water, yellow cornmeal, and salt in heavy large saucepan.

4. 4

   Bring to boil over medium-high heat, whisking constantly.

5. 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. 6

   Whisk in remaining 1 tablespoon olive oil and 1/4 cup basil.

7. 7

   Transfer polenta to prepared skillet; flatten polenta to even thickness.

8. 8

   Sprinkle polenta with tomatoes and garlic.

9. 9

   Sprinkle evenly with Gorgonzola, mozzarella, and remaining 1/4 cup basil.

10. 10

    Bake until cheese is melted and bubbling, about 16 minutes.

11. 11

    Cut polenta into wedges and serve from skillet.

* Per serving · 4 servings · Values may vary.

No additional tips available.