Polenta Cantandina With Gorgonzola

[Guest guest]

Happy Easter and let's not forget our brother's and sisters around the

world in harms way. May they soon be in safe, warm homes like we are and

enjoying the earth's bounty in peace.

 

Brenda

 

 

* Exported from MasterCook *

 

Polenta Cantandina With Gorgonzola

 

Recipe By : Casa Cordova, Taos, New Mexico

Serving Size : 8 Preparation Time :0:00

Categories : Cookbook Main Dish

Restaurant

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup milk

7 cups water

1 teaspoon salt

1 2/3 cups cornmeal

3 tablespoons butter

1 tablespoon olive oil -- use a good one

1 cup parmesan cheese -- freshly grated

8 ounces gorgonzola cheese -- sliced into 8

-- pieces

-- black pepper -- freshly ground (to

-- taste)

 

In a large saucepan place the milk and water, and bring them to a boil on

medium heat.

 

Add the salt.

 

While whisking constantly, slowly add the polenta. Continue whisking until

it is well incorporated and comes to a boil.

 

Cover the polenta with a lid and let it sit on the heat for 2 minutes, or

until it thickens.

 

Remove the lid. Using a wooden spatula, stir the polenta in a clockwise

motion every 2 minutes for 40 to 45 minutes, or until it is firm (a crust

will form on the edge of the pan). Lower the heat after 6 minutes. You may

decrease the frequency of stirring as time goes on.)

 

Prior to removing the polenta from the heat add the butter, olive oil, and

Parmesan cheese. Stir them in.

 

Dip a ladle into cold water and scoop a serving of the polenta onto

individual plates. Place a piece of the Gorgonzola cheese on top of each

serving.

 

Grind on the black pepper.

 

Book: Joan and Carl Stromquist's " Taos Cookbook; Recipes from Restaurants

in Taos, New Mexico. " >From the library of Brenda

Adams<adamsfmle; Posted to RecipeLu 9/98, RecipeCafe &

Veg-Recipes 4/99.

 

 

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