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Polenta with Roasted Tomatoes and Gorgonzola
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.
4
Servings
1½ hours
15 minutes active
Ingredients
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1
cup coarse stoneground yellow cornmeal
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Kosher salt and ground black pepper
Directions
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01Heat the oven to 375°F with racks in the upper- and lower-middle positions. In a small Dutch oven or medium oven-safe saucepan (about 3-quart capacity), whisk together the cornmeal, 1½ teaspoons salt and 5½ cups water. Bring to a gentle simmer over medium-high, stirring often, then place uncovered in the oven on the lower rack and cook for 1 hour.
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