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Yields:
6 servings
Meal Type:
Side Dishes
Rating:
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Baked Polenta with Gorgonzola

Super pleasing, easy side dish.

Ingredients

Directions

  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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Reviews 
I love the combination. Looking forward to trying it with different cheeses also...maybe gruyere, parmiggiano, emmental, ricotta....the possibilities are endless. Thanks Nancy :)
26 Dec 11 by member: franconeus

     
 

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Nutrition summary:

There are 215 calories in 1 serving of Baked Polenta with Gorgonzola.
Calorie break-down: 35% fat, 55% carbs, 10% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 74
Calories 215
 
% Daily Values*
Total Fat 8.24g 13%
  Saturated Fat 2.366g 12%
  Polyunsaturated Fat 0.719g  
  Monounsaturated Fat 3.425g  
Cholesterol 8mg 3%
Sodium 1105mg 46%
Potassium 56mg  
Total Carbohydrate 29.3g 10%
  Dietary Fiber 3.1g 12%
  Sugars 2.22g  
Protein 5.76g  
 
Vitamin A 6% Vitamin C 8%
Calcium 6% Iron 3%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
11%
of RDI*
(215 calories)
11% of RDI
Calorie Breakdown:
 
Carbohydrate (55%)
 
Fat (35%)
 
Protein (10%)
Carbohydrates, 29.3g (55%) Fat, 8.24g (35%) Protein, 5.76g (10%)
* Based on a RDI of 2000 calories