Skillet Polenta with Tomatoes and Gorgonzola

Ingredients:

Makes 4 servings

• 2 tablespoons extra-virgin olive oil

• 4 cups water

• 1 and 1/3 cups yellow cornmeal

• 1 and 1/4 teaspoons salt

• 1/2 cup slivered fresh basil leaves

• 2 cups halved cherry tomatoes

• 2 garlic cloves, minced

• 1 cup crumbled Gorgonzola cheese (about 4 ounces)

• 1 cup shredded mozzarella cheese (about 4 ounces)

Directions:

1. Preheat oven to 450°F.

2. Brush 12-inch diameter ovenproof skillet with 1 tablespoon olive oil.

3. Combine 4 cups water, yellow cornmeal, and salt in heavy large saucepan.

4. Bring to boil over medium-high heat, whisking constantly.

5. Reduce heat to medium-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly, about 3 minutes.

6. Whisk in remaining 1 tablespoon olive oil and 1/4 cup basil.

7. Transfer polenta to prepared skillet; flatten polenta to even thickness.

8. Sprinkle polenta with tomatoes and garlic.

9. Sprinkle evenly with Gorgonzola, mozzarella, and remaining 1/4 cup basil.

10. Bake until cheese is melted and bubbling, about 16 minutes.

11. Cut polenta into wedges and serve from skillet.