Polenta With Gorgonzola And Almonds Recipes

CREAMY GORGONZOLA POLENTA

Steps:

• Boil stock. In a medium-sized saucepan, add the salt to the stock and bring to a boil.
• Add polenta. Gradually whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes.
• Add remaining ingredients. Turn off the heat and add the half and half, cheese, and butter. Stir to blend and serve immediately!

POLENTA WITH GORGONZOLA AND ALMONDS

Steps:

• Bring water, milk, and 3/4 teaspoon salt to a boil in a large heavy saucepan. Sprinkle in polenta and cook over mediumheat, whisking constantly, 5 minutes.
• Remove from heat and whisk in parmesan and butter. Serve sprinkled with Gorgonzola, almonds, and 1/2 teaspoon coarsely ground black pepper.

POLENTA WITH GORGONZOLA CHEESE

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
• Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.
• Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.

POLENTA AND GORGONZOLA

Steps:

• In a medium saucepan, saute 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. Garnish with rosemary and serve.

GORGONZOLA POLENTA

Steps:

• Bring 4 cups salted water to a boil. Slowly add 1 cup instant polenta, whisking. Reduce the heat and simmer, stirring, until thick and creamy, 10 minutes. Stir in 1 tablespoon butter, 1/4 cup crumbled gorgonzola, 1 tablespoon chopped oregano and a dash of nutmeg. Top with more cheese and some pepper.

POLENTA WITH GORGONZOLA

Steps:

• Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk polenta into milk mixture in slow steady stream. Reduce heat to medium-low. Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
• Preheat broiler. Transfer cooked polenta to 9-inch-diameter glass pie dish. Sprinkle Gorgonzola cheese over polenta. Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.
• *Polenta (coarse yellow cornmeal) is available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture for about 12 minutes rather than 20 minutes.

POLENTA WITH LEEKS AND GORGONZOLA

Steps:

• Trim the fennel bulbs, wash them well, cut them in 1/2lengthwise, 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 completely soft and golden brown. Stir in the wine, and continue cooking until almost all the liquid is gone, then set the pan aside.
• Clean the leeks thoroughly, cut them in 1/2 lengthwise, then slice them quite thinly crosswise. Heat the remaining olive oil and the butter in a non-stick pan and saute the leeks, 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 constantly with a wooden spoon, 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 caramelized 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.