Ingredients
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
Preparation
Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
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.
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.
Bake uncovered about 15 minutes.
Set oven control to broil. Broil 2 to 3 minutes or until top is golden brown. Garnish with basil. Serve warm.
