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Ingredientes
- 1/2 c. dry sun-dry tomatoes
- 2 c. boiling water
- 1/4 c. extra virgin olive oil, for frying
- 3 clv garlic, sliced
- 1 Tbsp. extra virgin olive oil
- 5 3/4 c. chicken broth
- 1 1/2 tsp salt
- 1 1/2 c. Italian instant polenta
- 1/4 c. crumbled Gorgonzola cheese
- 1/4 c. basil chiffonade
- 1/2 c. grated asiago cheese
- 1/2 c. grated mozzarella cheese
Direcciones
- Preheat oven to 300 degrees F.
- Soak the sun-dry tomatoes in the boiling warm water for 30 min and then remove them.
- Roughly chop them and set them aside.
- In a small skillet, heat the 1/4 c. extra virgin olive oil on medium heat.
- Add in the garlic slices and fry till lightly golden brown, about 2 to3 min.
- Remove to a paper towel-lined plate.
- Oil an 8- by 12-inch baking dish with 1 tbsp. oil.
- Bring the stock to a boil in a large pot on high heat.
- Season the stock with the 1 1/2 teaspoon salt.
- Add in the polenta into the boiling stock in a slow, steady stream, stirring constantly with a wooden spoon.
- Reduce the heat to medium and cook for 10 min, stirring constantly.
- Add in the sun-dry tomatoes, fried garlic, Gorgonzola, 1/2 the basil and the asiago cheese.
- Scrape the polenta into the oiled baking dish, cover it with foil, and put it into the oven.
- After 20 min, sprinkle the top with grated mozzarella cheese.
- Continue baking the polenta 20 min longer or possibly till the cheese has melted on top.
- For a more caramelized top you can broil the baked polenta for 30 seconds.
- Serve, sprinkled with the remaining basil on top.
- Polenta is a pantry staple in Northern Italy made from cornmeal and is often flavoured with cheese. This cheesy, gooey baked version is absolutely irresistible. For the ingredient basil chiffonade, the term chiffonade means thin strips or possibly shreds.
- Yield is 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 6 servings | |
| Calories 324 | |
| Calories from Fat 140 | 43% |
| Total Fat 15.83g | 20% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 1168mg | 49% |
| Potassium 425mg | 12% |
| Total Carbs 35.8g | 10% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.45g | 2% |
| Protein 9.52g | 15% |
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