Baked Polenta with Gorgonzola
Rating:
fatsecret members overall average rating
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Baked Polenta with Gorgonzola
Super pleasing, easy side dish.
Ingredients
Directions
- Pre-heat oven to 425 °F (220 °C).
- Coat bottom and sides of 11 x 7" glass baking dish with 1 tablespoon olive oil.
- Combine water, chicken bouillon cubes, cornmeal and salt in a large saucepot and bring to a boil.
- Reduce heat and simmer, stirring constantly, until polenta pulls away from the sides of pot, about 4 minutes.
- Remove from heat and let stand 5 minutes. Stir in diced sun dried tomatoes and remaining tablespoon of olive oil.
- Pour into prepared dish and top with gorgonzola cheese.
- Bake for 20 minutes or until cheese is melted.
19 members have added this recipe to their cookbook.
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Reviews
I love the combination.
Looking forward to trying it with different cheeses also...maybe gruyere, parmiggiano, emmental, ricotta....the possibilities are endless.
Thanks Nancy :)
26 Dec 11 by member: franconeus
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Nutrition summary:
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There are 215 calories in 1 serving of Baked Polenta with Gorgonzola. |
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Calorie break-down: 35% fat, 55% carbs, 11% protein. |
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Nutrition Facts
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%
11%
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of RDI*
(215 calories)
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Calorie Breakdown:
Carbohydrate (54%)
Fat (35%)
Protein (11%)
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* Based on a RDI of 2000 calories
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