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Best Polenta with Roasted Tomatoes and Gorgonzola
Ingredients
  • 1 CUP COARSE STONEGROUND YELLOW CORNMEAL
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 2 PINTS CHERRY OR GRAPE TOMATOES
  • 4 MEDIUM SHALLOTS, CUT INTO ½-INCH WEDGES, LAYERS SEPARATED
  • 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
  • 1 LARGE THYME SPRIG, PLUS 2 TEASPOONS CHOPPED FRESH THYME
  • 2 TABLESPOONS SALTED BUTTER, CUT INTO 2 PIECES
  • 2 OUNCES GORGONZOLA CHEESE, CRUMBLED (½ CUP)
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