Crunchy Cheesy Oven-Baked Polenta

 

2

tablespoons olive oil

2

tablespoons butter

2

cloves garlic, finely chopped

1 1/2

cups whipping cream

1

cup crumbled Gorgonzola or blue cheese (4 oz)

1/4

cup grated pecorino-Romano or Parmesan cheese

1

roll (17 oz) refrigerated plain polenta

Freshly ground black pepper

1/2

cup Progresso® Italian style panko crispy bread crumbs

2

tablespoons chopped fresh basil

• 1 Heat oven to 350ºF. Spray 17x12-inch half-sheet pan with cooking spray.
• 2 In 1 1/2-quart saucepan, cook oil, butter and garlic over medium-high heat 2 to 3 minutes or until garlic is transparent (do not let garlic burn). Add whipping cream; heat to a slight simmer. Stir in Gorgonzola cheese until melted. Stir in pecorino-Romano cheese. Remove from heat.
• 3 Cut polenta into 1/2-inch-thick slices. Arrange slices in pan. Ladle cheese sauce evenly over polenta; sprinkle with pepper. Sprinkle bread crumbs evenly over top.
• 4 Bake uncovered about 15 minutes.
• 5 Set oven control to broil. Broil 2 to 3 minutes or until top is golden brown. Garnish with basil. Serve warm.