Polenta With Gorgonzola Recipe - Cooking Index
Polenta With Gorgonzola Recipe - Cooking Index
"We lived in New York for several months, long enough to learn to love the creamy polenta at Union Square Cafe," says Ross and Karen Martin of Pasadena, California. "If you can't get their recipe, we might need to fly across the country to have the dish again."
Serves: 6 people| 4 cups | 948ml | Milk |
| 1/2 cup | 118ml | Whipping cream |
| 1 cup | 62g / 2.2oz | Polenta (coarse yellow cornmeal) - see * Note |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 1/2 cups | 219g / 7.7oz | Crumbled Gorgonzola cheese - (abt 6 1/2 oz) |
| 1/2 cup | 73g / 2.6oz | Coarsely-chopped lightly-toasted walnuts |
* Note: Polenta (coarse yellow cornmeal) is available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture for about 12 minutes rather than 20 minutes.
Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk polenta into milk mixture in slow steady stream. Reduce heat to medium-low. Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
Preheat broiler. Transfer cooked polenta to 9-inch-diameter glass pie dish. Sprinkle Gorgonzola cheese over polenta. Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.
This recipe yields 6 first-course or 6 side-dish servings
Source:
Bon Appetit, February 2000
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.