BAKED POLENTA WITH GORGONZOLA

COOKING TIME: 40 MIN  

SERVES: 6  

DIFFICULTY: easy  

INGREDIENTS: 

1 litre vegetable stock  

1 cup Fontana FORMIELLO Polenta Svelta  

50g butter  

1½ tablespoon Coppola Colline Salernitane PDO extra virgin olive oil  

200g sliced mushrooms  

1/3 cup chopped parsley  

fresh thyme  

200g halved grape cherry tomatoes  

80g gorgonzola, crumbled  

Pepper and salt, for seasoning  

rocket, to serve 

METHOD: 

• Preheat oven to 190°c and in the meantime heat the vegetable stock in a saucepan until boiling. Gradually add polenta in a thin steady stream, stirring constantly for 15 minutes until very thick. Stir in butter and then remove the saucepan from heat.  

• Meanwhile, heat half of the oil in an oven proof frying pan. Add mushroom and parsley and cook for 4 minutes until golden. Once ready, transfer the mixture to a bowl.  

• Move the polenta to frying pan and top with mushroom, tomatoes, thyme and cheese. Season with salt and pepper and drizzle with remaining oil. Transfer to oven and leave bake for 10-15 minutes until the tomatoes soften and cheese has melted. Serve still hot garnished with rocket.