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Gorgonzola Polenta
Ingredients
3 c Milk
3 T Butter,unsalted
3/4 c Cornmeal
3 T Cream,sour
2 1/2 T Cheese,Gruyere, grated
2 1/2 T Cheese,Parmesan, grated
1/3 c Cheese,Gorgonzola,-- PLUS 6 thin,Crumbled-- 1-inch square,Slices
1/3 c Raisins,golden
Nutmeg,fresh, ground
Salt (to taste)
Pepper (to taste)
Breadcrumbs,fine
Method
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 minutes.)
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. |
