| 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 |
t |
Lemon juice |
| 2 |
T |
Extra virgin olive oil |
|
|
Salt to taste |
|
|
Black pepper to taste |
| 2 |
T |
Italian parsley leaves |
INSTRUCTIONS
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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