Gorgonzola polenta - master chefs
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Gorgonzola polenta - master chefs
  Polenta    Basics    New York  
Last updated 6/12/2012 12:56:42 AM. Recipe ID 19013. Report a problem with this recipe.
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      Title: Gorgonzola polenta - master chefs
 Categories: Basics, Starches, Masterchefs, New york, Tfs
      Yield: 6 Servings
      3 c  Milk
      3 tb Butter, unsalted
    3/4 c  Cornmeal
      3 tb Cream, sour
  2 1/2 tb Cheese, Gruyere, grated
  2 1/2 tb Cheese, Parmesan, grated
    1/3 c  Cheese, Gorgonzola,
           -- crumbled PLUS 6 thin
           -- 1-inch square slices
    1/3 c  Raisins, golden
           Nutmeg, fresh, ground
           Salt (to taste)
           Pepper (to taste)
           Breadcrumbs, fine
       In a heavy-bottomed saucepan, bring the milk and butter to a
  boil. Add the cornmeal in a thin stream, whisking constantly.  When
  mixture becomes very thick, continue to boil while stirring
  constantly with a wooden spoon, until very thick and smooth (about 5
       Stir in the sour cream, grated Gruyere, Parmesan, crumbled
  Gorgonzola, raisins, and a little nutmeg, beating until smooth.
  Remove from heat; add salt and pepper to taste.
       Spoon the cornmeal mixture into 6 1/2-cup ramekins, or custard
  cups, tapping molds gently on work surface to settle mixture, and
  smoothing tops with spatula.  Cool at least 15 minutes.
       Use a knife to loosen polenta from ramekins and unmold onto a
  generously buttered baking dish.  Place a slice of Gorgonzola on top
  of each; sprinkle with a fine layer of breadcrumbs.  Bake in 450 F
  oven (along with quail, if desired) for 10 to 12 minutes, then broil
  just until lightly golden.  Serve immediately.

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Recipe ID 19013 (Apr 03, 2005)

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