Skillet Polenta with Tomatoes

This polenta dish is perfect for the cooler weather that is starting to show up.  It’s hearty and meatless so if you are looking for a good vegetarian dish look no further.  The best part about it is you can really top it with just about anything you have in your refrigerator.

Oh, and if you have never made polenta do not worry.  It is sooooo easy!

This recipe comes from Bon Appetit, but as usual I have made a few changes.  In the recipe  you transfer the cooked polenta to a skillet, but I usually use a baking dish. I just think it looks nicer.  Also, it calls for Gorgonzola cheese, but if your not a fan use Feta.  They both have a bite!

Polenta with Tomatoes and Gorgonzola

serves 4 as a main

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 mozzerella cheese (about 4 ounces)

Preheat oven to 450°F. Brush 12-inch-diameter ovenproof skillet or baking dish with 1 tablespoon olive oil.

Combine 4 cups water, polenta, and salt in heavy large saucepan. Bring to boil over medium-high heat, whisking often. Reduce heat to medium-low and cook until the polenta is very thick and pulls away from sides of pan, whisking continuously, about 3 more minutes. Whisk in remaining 1 tablespoon olive oil and 1/4 cup basil. Transfer polenta to prepared skillet or dish. Spread polenta to even thickness.

Sprinkle polenta with tomatoes and garlic. Sprinkle evenly with Gorgonzola, mozzarella, and remaining 1/4 cup basil. Bake until cheese is melted and bubbling, about 16 minutes. Cut polenta into wedges and serve from skillet.  Enjoy!

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