Herbed polenta with gorgonzola variations: You can substitute other herbs such as rosemary, basil or sage for the oregano or marjoram. • For grilled polenta with sautéed leeks and herbs, make the polenta mixture without the herbs. Melt 3 tablespoons margarine in a pan, add 2 finely chopped leeks and 2 crushed garlic cloves, and cook over medium heat for about 10 minutes or until soft, stirring occasionally. Stir in 4 tablespoons dry sherry and simmer briefly, then stir in 2–4 tablespoons chopped fresh mixed herbs and season to taste with pepper. Broil the polenta slices until the tops are lightly browned on each side, then top with the hot leek mixture and serve.
Per serving: 264 calories, 8 g protein, 11 g total fat, 4 g saturated fat, 18 mg cholesterol, 33 g total carbohydrate, 5 g sugars, 2 g fibre, 937 mg sodium
Like wheat and other grains, corn (from which polenta is made) is rich in starchy carbohydrate and low in fat. Gorgonzola is a semi-hard, blue-veined cheese with a rich, full flavour, while ricotta is much milder, and lower in fat. Mixing the two cheeses together helps to keep the total fat content of this dish healthy.