Ingredients
2
tbsp extra-virgin olive oil
1
1/3 cups yellow cornmeal
1/2
cup slivered fresh basil leaves
2
cups halved cherry tomatoes
1
cup crumbled Gorgonzola cheese (about 4 ounces)
1
cup shredded mozzarella cheese (about 4 ounces)
Directions
1.
Preheat oven to 450°F. Brush 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil.
2.
Combine 4 cups water, yellow cornmeal, and salt in heavy large saucepan. Bring to boil over medium-high heat, whisking constantly. Reduce heat to medium-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly, about 3 minutes. Whisk in remaining 1 tablespoon olive oil and 1/4 cup basil. Transfer polenta to prepared skillet; flatten polenta to even thickness.
3.
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.
New-York Restaurants
