| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 1 | Recipe Hard polenta (see post #1) chilled in a loaf pan | |
| 1/2 | c | Gorgonzola Sauce* |
| 1/2 | c | Additional Gorgonzola cheese |
| 1 | tb | Chopped parsley |
INSTRUCTIONS
this is the last installment of the polenta recipes as found in The Frugal Gourmet Cooks Italian. this is a every interesting and informative book!! so if you love true "Italian" cooking i suggest getting this cookbook:> Slice the polenta 3/8 inch thick and place on a lightly oiled sheet pan. Combine thee Gorgonzola sauce, the additional Gorgonzola, and the parsley. Top each slice of the polenta with the Gorgonzola mixture and place under a broiler on high. Broil until hot and bubbly. Serve hot or ar room temperature. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Pete or Julie Caler <petec@cy-net.net> on Apr 28, 1997
A Message from our Provider:
“Times change, God doesn’t.”