skillet-polenta-with-tomatoes-and-gorgonzola-108620.json

{
    "directions": [
        "Preheat oven to 450\u00b0F. Brush 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil.",
        "Combine 4 cups water, yellow cornmeal, and salt in heavy large saucepan. Bring to boil over medium-high heat, whisking constantly. Reduce heat to medium-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly, about 3 minutes. Whisk in remaining 1 tablespoon olive oil and 1/4 cup basil. Transfer polenta to prepared skillet; flatten polenta to even thickness.",
        "Sprinkle polenta with tomatoes and garlic. Sprinkle evenly with Gorgonzola, mozzarella, and remaining 1/4 cup basil. Bake until cheese is melted and bubbling, about 16 minutes. Cut polenta into wedges and serve from skillet."
    ],
    "ingredients": [
        "2 tablespoons extra-virgin olive oil",
        "4 cups water",
        "1 1/3 cups yellow cornmeal",
        "1 1/4 teaspoons salt",
        "1/2 cup slivered fresh basil leaves",
        "2 cups halved cherry tomatoes",
        "2 garlic cloves, minced",
        "1 cup crumbled Gorgonzola cheese (about 4 ounces)",
        "1 cup shredded mozzarella cheese (about 4 ounces)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Tomato",
        "Side",
        "Bake",
        "Vegetarian",
        "Quick & Easy",
        "Blue Cheese",
        "Mozzarella",
        "Basil",
        "Cornmeal",
        "Fall",
        "Sugar Conscious",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Skillet Polenta with Tomatoes and Gorgonzola",
    "url": "http://www.epicurious.com/recipes/food/views/skillet-polenta-with-tomatoes-and-gorgonzola-108620"
}