| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Veg04 | 8 | Servings | |
INGREDIENTS
| 1 | c | Milk |
| 7 | c | Water |
| 1 | t | Salt |
| 1 2/3 | c | Cornmeal |
| 3 | T | Butter |
| 1 | T | Olive oil, use a good one |
| 1 | c | Parmesan cheese, freshly |
| grated | ||
| 8 | oz | Gorgonzola cheese, sliced |
| into 8 | ||
| pieces | ||
| black pepper | ||
| freshly ground to | ||
| taste |
INSTRUCTIONS
In a large saucepan place the milk and water, and bring them to a boil on medium heat. Add the salt. While whisking constantly, slowly add the polenta. Continue whisking until it is well incorporated and comes to a boil. Cover the polenta with a lid and let it sit on the heat for 2 minutes, or until it thickens. Remove the lid. Using a wooden spatula, stir the polenta in a clockwise motion every 2 minutes for 40 to 45 minutes, or until it is firm (a crust will form on the edge of the pan). Lower the heat after 6 minutes. You may decrease the frequency of stirring as time goes on.) Prior to removing the polenta from the heat add the butter, olive oil, and Parmesan cheese. Stir them in. Dip a ladle into cold water and scoop a serving of the polenta onto individual plates. Place a piece of the Gorgonzola cheese on top of each serving. Grind on the black pepper. Book: Joan and Carl Stromquist's "Taos Cookbook; Recipes from Restaurants in Taos, New Mexico." Recipe by: Casa Cordova, Taos, New Mexico Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 435
Calories From Fat: 211
Total Fat: 24.6g
Cholesterol: 68.9mg
Sodium: 1236.6mg
Potassium: 163.1mg
Carbohydrates: 34.1g
Fiber: 1.9g
Sugar: 8.4g
Protein: 22.2g