Baked Polenta

Soak the sun-dried tomatoes in the boiling hot water for 30 minutes and then remove them.

In a small skillet, heat the 1/4 cup olive oil on medium heat.

Remove to a paper towel-lined plate.

Bring the stock to a boil in a large pot on high heat.

Add the polenta into the boiling stock in a slow, steady stream, stirring constantly with a wooden spoon.

Add the sun-dried tomatoes, fried garlic, Gorgonzola, 1/2 the basil and the asiago cheese.

After 20 minutes, sprinkle the top with grated mozzarella cheese.

For a more caramelized top you can broil the baked polenta for 30 seconds.

Polenta is a pantry staple in Northern Italy made from cornmeal and is often flavoured with cheese. This cheesy, gooey baked version is absolutely irresistible. For the ingredient basil chiffonade, the term chiffonade means thin strips or shreds.