Gorgonzola Cheese Polenta Stacks
3 tbs olive oil
1 cup halved red and/or yellow grape tomatoes
1 tbs basil, julienned
1/2 tsp salt
1/4 tsp pepper
18 oz tube polenta, cut into 16 slices
3 slices prosciutto di Parma, cut into strips
1/3 cup crumbled Gorgonzola cheese
- HEAT GRILL. Brush grate with 2 tbs oil.
- In bowl, combine tomatoes, remaining oil, basil, salt and pepper, set aside. Grill polenta 4 min. turning once.
- Arrange 8 slices on platter. Place 1 tbs each prosciutto and Gorgonzola on each slice. Top with remaining slices of polenta.
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