Fried Polenta with a Cashel Blue cheese Sauce

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* Exported from MasterCook *

 

Fried Polenta with a Cashel Blue Sauce

 

Recipe By :Ireland Times 2001-12

Serving Size : 0 Preparation Time :0:00

Categories : Entertaining Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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

6 1/3 cups water

salt

10 1/2 ounces coarse-grained corn meal

 

TIP - This is Marcella Hazan's method, and and although the steady introduction

of the grains to the water is crucial, I reckon you don't need to stir

continuously for 20 minutes, so long as you do keep revisiting the pot

frequently to stir things along.

 

Bring 1.5 litres (three pints) of water to the boil in a large, heavy saucepan.

Add salt, turn the heat down to medium low so that the water is just simmering,

and add the corn meal in a very thin stream, stirring with a stout, long, wooden

spoon. The stream of corn meal must be so thin that you can see the individual

grains. A good way to do it is to let a fistful of corn meal run through nearly

closed fingers. Never stop stirring, and keep the water at a slow, steady

simmer.

 

Continue stirring for 20 minutes after all the corn meal has been added. The

polenta is done when it tears away from the sides of the pot as you stir.

 

When done, pour the polenta into a buttered loaf tin. Allow to set.

 

This can be done the day before.

 

When it is time to cook dinner, simply slice the polenta into half-inch slices,

and fry in a mixture of olive oil and butter over a medium high heat, until the

polenta is crispy and crunchy, which should take about five minutes. This amount

serves four to six people.

 

TIP - Bear in mind that polenta works best when it is served either of two ways:

either you make it as runny as porridge, or as crisp and crunchy as toast. We

use crispy, crunchy polenta here, where the polenta is cooked, then poured into

a bread tin and allowed to cool. When cool, it is sliced, and fried in butter

and olive oil. As such, it pairs brilliantly with the blue cheese sauce.

 

Source:

" John McKenna, Food Writer "

S(Archived):

" http://www.ireland.com/events/christmas/recipes/dinnersansmeat.htm "

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 45mg

Sodium. Exchanges: .

 

NOTES : Polenta makes a deliciously novel Christmas staple, especially served

with a blue cheese sauce, which has appropriately Christmassy accents. If you

wish to be traditional you could use a good Stilton for the sauce, but Cashel

Blue works to perfection.

 

Nutr. Assoc. : 0 0 0

 

 

 

 

* Exported from MasterCook *

 

Cashel Blue Cheese Sauce

 

Recipe By :Ireland Times 2001-12

Serving Size : 0 Preparation Time :0:00

Categories : Condiments Entertaining

 

Amount Measure Ingredient -- Preparation Method

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

200 grams cashel blue cheese or stilton -- (7 oz)

2 tablespoons butter -- (large knob)

125 milliliters single cream -- 1/2-cup

 

Melt a knob of butter in a small saucepan, add the chopped cheese and allow to

melt over a low heat. Gently whisk in the cream. Serves four.

 

Source:

" John McKenna, Food Writer "

S(Archived):

" http://www.ireland.com/events/christmas/recipes/dinnersansmeat.htm "

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

 

Per Serving (excluding unknown items): 1217 Calories; 112g Fat (82.0% calories

from fat); 46g Protein; 9g Carbohydrate; 0g Dietary Fiber; 323mg Cholesterol;

3071mg Sodium. Exchanges: 6 Lean Meat; 18 1/2 Fat.

 

NOTES : Serve on vegetables or polenta or pasta, etc

 

Nutr. Assoc. : 168 0 2940

 

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