Three Cheese Polenta

Name: Three Cheese Polenta
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 411 grams diced tomatoes; 237 milliliters coarse grain polenta; 2 cloves garlic, thinly sliced; 142 grams gorgonzola cheese; 2 Tbsps olive oil; 1 Tbsp oregano leaves; 118 milliliters parmesan cheese, grated; 4 servings salt; 142 grams taleggio cheese; 2 Tbsps unsalted butter

Three Cheese Polenta might be just the main course you are searching for. Watching your figure? This gluten free and primal recipe has 468 calories, 23g of protein, and 38g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up taleggio cheese, oregano leaves, salt, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Polenta

Ingredients you will need

Polenta

Bring 3 cups of water to a boil in large saucepan or Ditch oven.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Oven

Add the salt.When the water comes to a boil add the polenta in a slow steady stream whisking the mixture as you go. Reduce the heat to low and continue stirring for several minutes until there are no lumps. Simmer the polenta for 30-40 minutes stirring ocasionally so that the polenta will not stick.

Ingredients you will need

Polenta

Water

Salt

Equipment you will use

Whisk

Remove the polenta from the heat and add the butter, stirring until well incorporated.Tomato Sauce

Ingredients you will need

Tomato Sauce

Polenta

Butter

Heat 2 tablespoons of olive oil in a saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add two garlic cloves that have been thinly sliced. Cook these gently until just beginning to brown.

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Whole Garlic Cloves

Add one 14½ oz can of diced tomatoes and a little salt. Go gently on the salt because some brands of tomatoes are too salty to begin with.

Ingredients you will need

Tomato

Salt

Add about 1 tablespoon of fresh oregano leaves and simmer this about ½ hour, until reduced to a sauce consistency.

Ingredients you will need

Fresh Oregano

Sauce

Baked Polenta

Ingredients you will need

Polenta

Lightly oil the tops and sides of a shallow 9×11 inch baking dish. Using the back of a spoon spread about ½ inch of polenta all over the bottom. Crumble and dollop about 5 ounces Gorgonzola and 5 ounces of Taleggio evenly across the surface of the polenta layer.

Ingredients you will need

Gorgonzola

Taleggio Cheese

Polenta

Spread

Cooking Oil

Equipment you will use

Baking Pan

Add the rest of the polenta spreading it over the cheese with the back of a spoon. Work carefully to assure that the cheese is completely covered.

Ingredients you will need

Polenta

Cheese

Lay a piece of plastic wrap over the top layer of polenta, and using the palms of your hands compact the polenta as evenly and firmly as possible.The polenta may be made a head to this point for up to 24 hours in advance. In fact it makes the polenta firmer and is easier to cut after baking.When you are ready to bake the polenta. Pre-heat the oven to 350 degrees F.

Ingredients you will need

Polenta

Wrap

Equipment you will use

Plastic Wrap

Oven

Pour the prepared tomato sauce over the top of the polenta and sprinkle ½ cup grated Parmesan cheese over the top.

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Grated Parmesan Cheese

Tomato Sauce

Polenta

Bake the polenta for 30 minutes until it is browned and bubbly.

Ingredients you will need

Polenta

Equipment you will use

Oven

Remove the polenta to cool on a wire rack for about ½ hour. It should firm up as it cools.To serve slice the baked polenta into serving sized portions and serve alongside an arugula salad. The first piece may be difficult to remove from the tray neatly. You may want to set it aside as a post party treat for the cook. But the other slices should come out easier.A perfect baked polenta will hold it shape, but oh so barely. It may sag a bit under itâ€™s own weight and it will ooze plenty of cheese all over the plate.

Ingredients you will need

Arugula