Crunchy Polenta Roasties Recipes

CRUNCHY CHEESY OVEN-BAKED POLENTA

Crunchy Cheesy Oven-Baked Polenta image

Gorgonzola and pecorino-Romano cheeses, Italian-style panko crispy bread crumbs and whipping cream transform polenta into a cheesy and delicious vegetarian side dish or appetizer.

Provided by By Arlene Cummings

Categories Side Dish

Time 30m

Yield 7

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, finely chopped
1 1/2 cups whipping cream
1 cup crumbled Gorgonzola or blue cheese (4 oz)
1/4 cup grated pecorino-Romano or Parmesan cheese
1 roll (17 oz) refrigerated plain polenta
Freshly ground black pepper
1/2 cup Progresso™ Italian style panko crispy bread crumbs
2 tablespoons chopped fresh basil

Steps:

Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
In 1 1/2-quart saucepan, cook oil, butter and garlic over medium-high heat 2 to 3 minutes or until garlic is transparent (do not let garlic burn). Add whipping cream; heat to a slight simmer. Stir in Gorgonzola cheese until melted. Stir in pecorino-Romano cheese. Remove from heat.
Cut polenta into 1/2-inch-thick slices. Arrange slices in pan. Ladle cheese sauce evenly over polenta; sprinkle with pepper. Sprinkle bread crumbs evenly over top.
Bake uncovered about 15 minutes.
Set oven control to broil. Broil 2 to 3 minutes or until top is golden brown. Garnish with basil. Serve warm.

Nutrition Facts : ServingSize 1 Serving

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