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Polenta with Roasted Tomatoes and Gorgonzola
1½ hours 15 minutes active
Cooking polenta in the even heat of the oven instead of on the stovetop means virtually no stirring. And while the polenta cooks gently on the lower rack, cherry (or grape) tomatoes and shallots roast on the upper rack, their textures softening and flavors becoming sweet and concentrated. Crumbled Gorgonzola cheese adds saltiness and pungency that contrast the sweetness of the roasted vegetables as well as rich creaminess.
cup coarse stoneground yellow cornmeal
Kosher salt and ground black pepper