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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1 clove garlic, minced 1 tablespoon olive oil 4 cups chicken stock 1 1/4 cups cornmeal 1/2 cup heavy cream 4 tablespoons (1/2 stick) unsalted butter 1/2 cup freshly grated Parmesan Salt and freshly ground pepper 1/2 pound Gorgonzola 6 sprigs fresh rosemary, for garnish

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1 clove garlic, minced 1 tablespoon olive oil 4 cups chicken stock 1 1/4 cups cornmeal 1/2 cup heavy cream 4 tablespoons (1/2 stick) unsalted butter 1/2 cup freshly grated Parmesan Salt and freshly ground pepper 1/2 pound Gorgonzola 6 sprigs fresh rosemary, for garnish

Directions

In a medium saucepan, sauté garlic in oil for 1 minute. Add stock; bring to a boil.

Sprinkle cornmeal in while stirring with a wooden spoon. Stir constantly, over low heat, until polenta begins to pull away from sides of pan, 10 to 15 minutes.

Add cream and butter; stir until incorporated. Stir in Parmesan, salt, and pepper.

Place 1 slice of Gorgonzola in each of six soup bowls. Add polenta, and top with Wild Mushroom Ragout (see page 78). Garnish with rosemary and serve.

Reviews

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All Reviews for Polenta and Gorgonzola

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Polenta and Gorgonzola

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest