Polenta with leeks & gorgonzola
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Polenta with leeks & gorgonzola
  Polenta    Leeks    Corn    Vegetarian  
Last updated 6/12/2012 1:18:26 AM. Recipe ID 49285. Report a problem with this recipe.
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      Title: Polenta with leeks & gorgonzola
 Categories: Corn, Vegetarian
      Yield: 6 Servings
 
      2 lg Fennel bulbs
      3 lg Onions, yellow
      5 tb Olive oil, fruity green
           Salt & pepper to taste
    2/3 c  Dry red wine
      2 lg Leeks; white only
      1 ts Butter
      6 c  Vegetable broth; or more
      1 c  Yellow cornmeal
      3 oz Gorgonzola blue cheese
           Flat-leaf parsley; chopped
 
  Trim the fennel bulbs, wash them well, cut them in half lengthwise,
  and then slice them about 1/4-inch thick. Peel the onions and slice
  them the same way.
  
  Heat 3 tablespoons of the olive oil in a large non-stick pan and cook
  the fennel and onions in it slowly, stirring often, adding a little
  salt and pepper to taste, until they are completey soft and golden
  brown. Stir in the wine, and continue cooking until it almost all
  simmers away, then set the pan aside.
  
  Clean the leeks thoroughly, cut them in half lengthwise, then slice
  them quite thinly crosswise. Heat the remaining olive oil and the
  butter in a non-stick pan and saute the leeks in it, stirring them
  often, until they are soft and beginning to color. Add a little
  sprinkle of salt -- but not too much.
  
  Heat 6 cups of broth in a medium-sized saucepan and whisk in the
  polenta. Lower the heat and simmer the polenta, stirring with a
  wooden spoon constantly, or at least very often, until it is thick
  and smooth, about 30 minutes. Stir in the sauteed leeks; break the
  Gorgonzola into chunks and stir it in. Keep stirring until the cheese
  is all melted into the cornmeal. The polenta should be thick and
  smooth, but not stiff. If it is holding a shape as you stir it,
  gradually mix in a bit more vegetable broth.
  
  Meanwhile, warm up the carmelized fennel and onion mixture. This too
  could be moistened with a bit of vegetable broth if needed.
  
  Ladle the polenta into warm, shallow bowls or onto warm plates, and
  spoon some of the fennel and onion mixture around the polenta.
  Scatter some fresh flat-leaf parsley across the top and serve at once
  with a good red wine.
  




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Recipe ID 49285 (Apr 03, 2005)

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