Baked Polenta with Gorgonzola

Ingredients

• 4 bouillon cubesNutrition
• 6 sun dried tomato halvesNutrition
• 1 tsp saltNutrition
• 2 tbsps olive oil, dividedNutrition
• 4 cups waterNutrition
• 1/2 cup crumbled gorgonzola cheeseNutrition
• 1 1/2 cups cornmealNutrition

Directions

1. 1Pre-heat oven to 425 °F (220 °C).
2. 2Coat bottom and sides of 11 x 7" glass baking dish with 1 tablespoon olive oil.
3. 3Combine water, chicken bouillon cubes, cornmeal and salt in a large saucepot and bring to a boil.
4. 4Reduce heat and simmer, stirring constantly, until polenta pulls away from the sides of pot, about 4 minutes.
5. 5Remove from heat and let stand 5 minutes. Stir in diced sun dried tomatoes and remaining tablespoon of olive oil.
6. 6Pour into prepared dish and top with gorgonzola cheese.
7. 7Bake for 20 minutes or until cheese is melted.

Nutrition per serving

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