POLENTA WITH GORGONZOLA
Instead of cooking the
polenta in the the usual water or broth this rich polenta is cooked in a milk
and cream mixture.
4 cups milk
1/2 cup whipping
1 cup polenta *
1 1/2 cups crumbled Gorgonzola cheese
coarsely chopped, lightly toasted walnuts
Bring milk and whipping
cream to boil in heavy large saucepan over medium heat.
Reduce heat to
medium-low and gradually whisk polenta into milk mixture in slow steady stream.
Cook polenta until creamy and tender, stirring frequently, about 20
minutes. Season to taste with salt and pepper.
Transfer cooked polenta to 9-inch-diameter pie dish. Sprinkle Gorgonzola
cheese over polenta.
Broil until cheese melts. Sprinkle with chopped
toasted walnuts and serve immediately.
* If polenta is not available,
substitute 1 cup regular yellow cornmeal, and cook mixture for about 10 minutes
rather than 20 minutes.