Happy [Meatless] Monday! This recipe has been tempting me for years and it sounds wonderful for today’s Meatless Monday recipe. Pair this with grilled veggies for a decadent Monday night meal. I am pretty sure this would be a big mess on the barbecue, so use a cast iron pan or something along those lines if you’re going to try this on your barbecue. The other option is to let the polenta set overnight in the fridge, then slice and grill; the polenta will be firm enough to grill.
Grilled Tomato Polenta with Gorgonzola
- 4 cups Water
- 1 cup Corn Grits-Polenta
- 1/2 tsp Sea Salt
- 1 Tbsp Basil
- 2 oz. Sun dried tomatoes in oil, drained & chopped
- 2 cloves Garlic, finely minced
- 4 oz. Gorgonzola Cheese, crumbled
In a medium saucepan bring water to a boil, add polenta, basil, salt and tomatoes, stirring constantly. Reduce heat and simmer for about 45 minutes until very thick; stir at least every 5 minutes.
Pour and scrape polenta onto a buttered platter, cool about 3-5 minutes. Cut into squares. Heat grill and grill for 2-4 minutes on each side. Top with crumbled Gorgonzola cheese; heat under broiler until cheese is melted (watch closely). Top with freshly chopped basil.
Makes 6 servings.