Name: Baked Polenta with Gorgonzola
Ingredients: 4 servings bouillon; 3 servings sun dried tomatoes; 1 tsp salt; 2 tbsps olive oil, divided; 4 cups water; 2 servings Gorgonzola; 1 1/2 cups cornmeal

Ingredients

4 bouillon cubes

6 sun dried tomato halves

1 tsp salt

2 tbsps olive oil, divided

4 cups water

1/2 cup crumbled gorgonzola cheese

1 1/2 cups cornmeal

Directions

1.	Pre-heat oven to 425 °F (220 °C).
2.	Coat bottom and sides of 11 x 7" glass baking dish with 1 tablespoon olive oil.
3.	Combine water, chicken bouillon cubes, cornmeal and salt in a large saucepot and bring to a boil.
4.	Reduce heat and simmer, stirring constantly, until polenta pulls away from the sides of pot, about 4 minutes.
5.	Remove from heat and let stand 5 minutes. Stir in diced sun dried tomatoes and remaining tablespoon of olive oil.
6.	Pour into prepared dish and top with gorgonzola cheese.
7.	Bake for 20 minutes or until cheese is melted.

Nutrition summary

There are 215 calories in 1 serving of Baked Polenta with Gorgonzola.

Calorie split: 35% fat, 55% carbs, 11% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

215

% Daily Values*

Total Fat

8.24g

11%

Saturated Fat

2.366g

12%

Trans Fat

0g

Polyunsaturated Fat

0.718g

Monounsaturated Fat

3.425g

Cholesterol

8mg

3%

Sodium

1105mg

48%

Total Carbohydrate

29.3g

11%

Dietary Fiber

3g

11%

Sugars

2.22g

Protein

5.76g

Vitamin D

-

Calcium

5mg

0%

Iron

0.41mg

2%

Potassium

56mg

1%

Vitamin A

4mcg

0%

Vitamin C

0mg

0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.