Polenta with Roasted Tomatoes and Gorgonzola | Christopher Kimball’s Milk Street | Recipes, TV and C
Cooking polenta in the even heat of the oven instead of on the stovetop means virtually no stirring.
Keywords
- Milk Street
- Food
- Recipes
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Cooking tools:
- Oven
- Baking sheet
- Pot
- Chef's knife
- Cutting board
Ingredients
- 1 cup coarse stoneground yellow cornmeal
- Kosher salt
- ground black pepper
- 2 pints cherry OR grape tomatoes
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