| 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
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“Times change, God doesn’t.”