Tomatoes and Gorgonzola Quiche

How to prepare a delicious tomatoes and Gorgonzola quiche

• Toast the pine nuts in a dry frying pan set over a moderate heat until golden and aromatic.
• Tip into a bowl and set aside.
• Bring the water to a boil in a large saucepan set over a moderate heat.
• Add 1 tsp salt, stir to dissolve, and then add the polenta.
• Bring the polenta to a simmer, stirring frequently for 2-3 minutes with a whisk or wooden spoon.
• Continue to cook over a low heat for 35-40 minutes until thick, stirring from time to time and adding more water to loosen the polenta if needed.
• Preheat the oven to 200°C (180° fan)  | gas 6.
• Grease a 23 cm | 9" wide round baking dish with some olive oil.
• When the polenta is ready, stir in the margarine and nutritional yeast.
• Adjust the seasoning to taste with salt and pepper.
• Spoon into the prepared baking dish and top with the cherry tomatoes, blue cheese, and pine nuts.
• Bake for 20-25 minutes until golden on top.
• Remove from the oven and let cool briefly on a wire rack before serving with a garnish of basil.