Polenta: Bring water to boil, stir in polenta, salt and pepper and cook for 4 minutes then stir in grated gorgonzola. Shape on plates or in tubes and chill for 30 minutes until set. Once set slice into fingers or rounds. Vegetables: Slice into equal pieces, dress with olive oil, salt and pepper, griddle on griddle plate for 4-5 minutes until cooked along with polenta rounds. Arrange griddled vegetables and polenta rounds on to serving plates, finish with ripped basil leaves, extra virgin olive oil and freshly ground black pepper. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (1822g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 280 (52%)|
|Amt Per Serving||% DV|
|Total Fat 31.2g||42 %|
|Saturated Fat 19.1g||96 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 75mg||23 %|
|Sodium 1585.4mg||55 %|
|Potassium 2150mg||57 %|
|Total Carbohydrate 43.5g||13 %|
|Dietary Fiber 22.4g||90 %|
|Sugars, other 21.1g|
|Protein 30g||43 %|
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Calories per serving: 535
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