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Side Dish: Baked Polenta with Gorgonzola
Super pleasing, easy side dish.
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Get it now →Ingredients
4 bouillon cubes
6 sun dried tomato halves
1/2 cup crumbled gorgonzola cheese
1 tsp salt
2 tbsps olive oil, divided
4 cups water
1 1/2 cups cornmeal
Instructions
1. Pre-heat oven to 425 °F (220 °C).
2. Coat bottom and sides of 11 x 7" glass baking dish with 1 tablespoon olive oil.
3. Combine water, chicken bouillon cubes, cornmeal and salt in a large saucepot and bring to a boil.
4. Reduce heat and simmer, stirring constantly, until polenta pulls away from the sides of pot, about 4 minutes.
5. Remove from heat and let stand 5 minutes. Stir in diced sun dried tomatoes and remaining tablespoon of olive oil.
6. Pour into prepared dish and top with gorgonzola cheese.
7. Bake for 20 minutes or until cheese is melted.
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Get it now →Nutrition Facts
Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 215 kcal | ||
| Fat 8.24 g | ||
| Carbohydrate 29.3 g | ||
| Protein 5.76 g | ||
| Iron 20 mg | ||
| Calcium 33 mg | ||
| Cholesterol 8 mg | ||
| Monounsaturated Fat 3.42 g | ||
| Polyunsaturated Fat 0.72 g | ||
| Saturated Fat 2.37 g | ||
| Sodium 1105 mg | ||
| Sugar 2.22 g | ||
| Potassium 56 mg | ||
| Vitamin A 39 mcg | ||
| Vitamin C 45 mg | ||
| Fiber 3.1 g | ||
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