| 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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