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Grilled Tomato Polenta with Gorgonzola - Gluten Free

This savory dish uses the new Gluten Free Corn Grits.

  • 4 cups Water
  • 1 cup Gluten Free Corn Grits/Polenta
  • 1/2 tsp Sea Salt
  • 1 Tb 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.

Grilled Tomato Polenta with Gorgonzola - Gluten Free


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Products Used in this Recipe

Gluten Free
Gluten Free Corn Grits/Polenta

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Baking Aids
Sea Salt

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