Ingredients:

Serving Size : 4
• 1 quart vegetable broth
• 1 ounce butter
• 1/4 pound cornmeal
• 1/4 pound Gorgonzola Cheese -- diced
• 1 tablespoon chopped basil
• 2 teaspoons chopped garlic
• salt and pepper -- to taste

Instructions and Comments:

Pre grease a large casserole dish and set aside. In a thick sauce pot, melt the butter and saute the chopped garlic until it starts to turn brown. Add the vegetable broth and basil, and return to a boil. Working quickly, whisk in the cornmeal. Switch to a wooden spoon and continue to stir the mix over medium heat for about 12 minutes. The polenta should be very thick. Turn the heat off and stir in the diced gorgonzola cheese. Quickly spread the mix into the greased casserole dish. The surface should be flat. Directly cover the polenta with plastic and refrigerate until the polenta sets up stiff. Use a cookie cutter or knife to cut the polenta into the desired shape.

Pan or deep fry the polenta to order. Serve with ratatouille additional gorgonzola, chopped herbs, and toasted pine nuts. For a dramatic presentation, stack the polenta cuts with alternate layers of ratatouille. Use a large skewer of fresh rosemary to hold the stack together. Enjoy!