Name: Grilled Polenta with Apples, Fennel, and Gorgonzola
Ingredients: 3 c Milk; 3 c Water; Salt to taste; 2 1/2 c Fine yellow corn meal; 1/2 c Parmigiano-Reggiano; 1 Sweet firm apple; 1 Fennel heart; 1/2 c Arugula; 1/4 c Toasted walnuts; 3/4 c Crumbled Gorgonzola cheese; 2 ts Lemon juice; 2 tb Extra virgin olive oil; Salt to taste; Black pepper to taste; 2 tb Italian parsley leaves

According to research, the more hours a man and woman spend alone together, even if they begin with a firm intention of chastity, the further they tend to go and the more likely they are to lose control completely. Hearing this, most Christian young people have the good sense to see that couples who really want to remain chaste need to limit their time alone. That’s realism. Unfortunately, the more time they’ve been spending alone, the less obvious such realism will be to them. The solution is that they need to set their limits firmly at the beginning of their relationship, while their heads are still clear and realism is easier to achieve.

J. Budziszewski

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains	Japanese		1	Servings

INGREDIENTS

3	c	Milk
3	c	Water
		Salt to taste
2 1/2	c	Fine yellow corn meal
1/2	c	Parmigiano-Reggiano
1		Sweet firm apple
1		Fennel heart
1/2	c	Arugula
1/4	c	Toasted walnuts
3/4	c	Crumbled Gorgonzola cheese
2	ts	Lemon juice
2	tb	Extra virgin olive oil
		Salt to taste
		Black pepper to taste
2	tb	Italian parsley leaves

INSTRUCTIONS

POLENTA
SALAD
Preparation of the Polenta: Bring milk and water to a boil, add salt and
slowly add corn meal. Stir over medium heat with a wooden spoon and cook
for approximately thirty minutes. Add grated cheese and place on a
well-oiled sheet pan. Cool and refrigerate. Once chilled, cut into large
squares and reserve. Preparation of the Salad: Clean the apple, fennel, and
arugula. Slice apples and fennel lengthwise on a Japanese slicer as thin as
possible. Combine apple, fennel, leaves of picked arugula, toasted walnuts,
and Gorgonzola and dress with mixture of lemon juice, olive oil, salt, and
pepper. Garnish with leaves of parsley. Serve chilled salad over grilled
polenta and finish with cracked black pepper. Serve immediately. Yield: 4
servings
Recipe By     : Chef du Jour
Posted to MC-Recipe Digest V1 #255
Date: Wed, 23 Oct 1996 14:32:14 PST
From: minnie@juno.com (Louise M McCartney)

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