Baked Polenta with Gorgonzola

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.